Technological conditions influence aminogenesis during spontaneous sausage fermentation

Meat Science

Volumn 85, Issue 3, 2010, Pages 537-541

  Latorre Moratalla, M L ^a   Bover Cid, S ^a   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Biogenic amines; Diameter; Dry fermented sausages; Processing conditions

Indexed keywords

BIOGENIC AMINE;

ANIMAL; ARTICLE; BACTERIUM; BIOSYNTHESIS; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMIDITY; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; SWINE; TEMPERATURE;

ANIMALS; BACTERIA; BIOGENIC AMINES; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HUMIDITY; MEAT PRODUCTS; SWINE; TEMPERATURE;

BACTERIA (MICROORGANISMS);

EID: 77954959859     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.002     Document Type: Article

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