Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage

Food Research International

Volumn 47, Issue 2, 2012, Pages 380-384

  Simon Sarkadi, Livia ^a   Pásztor Huszár, Klára ^b   Dalmadi, István ^b   Kiskó, Gabriella ^b  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b Institute of Entrepreneurship and Innovation   (Hungary)

Author keywords

Biogenic amines; Dry fermented sausage; High hydrostatic pressure

Indexed keywords

AEROBIC PLATE COUNTS; BIOGENIC AMINES; CZECH REPUBLIC; DRY FERMENTED SAUSAGE; FERMENTED FOODS; FLUID POWER; FOOD HYGIENE; HIGH HYDROSTATIC PRESSURE; HUNGARIANS; MICRO-COMPONENTS; MICROBIAL QUALITY; MICROFLORA;

AMINES; AMINO ACIDS; FOOD PRESERVATION; HYDROSTATIC PRESSURE;

MEATS;

EID: 84861756488     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.029     Document Type: Article

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