Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273

Food Microbiology

Volumn 29, Issue 1, 2012, Pages 43-48

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

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Biogenic amines; Diameter; Dry fermented sausages; Relative humidity; Temperature

Indexed keywords

BIOGENIC AMINE;

ANIMAL; ARTICLE; EVALUATION; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; SWINE; TEMPERATURE;

ANIMALS; BIOGENIC AMINES; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; MEAT PRODUCTS; SWINE; TEMPERATURE;

LACTOBACILLUS CURVATUS;

EID: 80054928916     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.08.004     Document Type: Article

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