Formation of histamine, tryptamine, phemnylalanine and tyramine in Petrovská kolbása, produced from hot deboned and cold meat, during drying period
T. A. Tasic, S. B. Skaljac, P. M. Ikonic, L. S. Petrovic, V. M. Tomovic, A. I. Mandic, M. R. Jokanovic, B. V. Sojic and N. R. Dzinic