Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

Journal of Applied Microbiology

Volumn 90, Issue 6, 2001, Pages 882-891

  Parente, E ^a   Martuscelli, M ^a   Gardini, F ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

INDUSTRIAL PLANTS; MEATS;

AMINE PRODUCTION; BIOGENIC AMINES; DRY SAUSAGE; FERMENTED SAUSAGES; MICROBIAL COUNT; MICROBIAL POPULATIONS; PHENYLETHYLAMINES; PHYSICO-CHEMICALS; PROPERTY; SOUTHERN ITALY;

AMINES;

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; TYRAMINE;

ARTICLE; BACTERIUM IDENTIFICATION; FOOD CONTAMINATION; FOOD POISONING; ITALY; MEAT; PHYSICAL CHEMISTRY;

EID: 0034992194     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01322.x     Document Type: Article

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