Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage

Meat Science

Volumn 77, Issue 3, 2007, Pages 365-371

  Ruiz Capillas, C ^a   Jimenez Colmenero F ^a   Carrascosa, A V ^b   Munoz R ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Biogenic amines; Chilled storage; High pressure; Lactic acid bacteria; Microbial growth; Spanish dry cured "chorizo" sausage

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 34547562027     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.027     Document Type: Article

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