Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing

European Food Research and Technology

Volumn 225, Issue 5-6, 2007, Pages 921-924

  Paulsen, Peter ^a   Bauer, Friedrich ^a  

^a UNIVERSITY OF VETERINARY MEDICINE   (Austria)

Author keywords

Boiling; Curing; Grilling; M. longissimus; Pork; Spermidine; Spermine

Indexed keywords

AMINES; BOILING LIQUIDS; CONSUMER PRODUCTS; CURING; FOOD ADDITIVES; MEATS; RAW MATERIALS; SODIUM CHLORIDE;

M. LONGISSIMUS; SPERMIDINE; SPERMINE;

FOOD PROCESSING;

EID: 34547575828     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0464-0     Document Type: Article

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