Effect of storage temperature on the quality of dry fermented sausage poličan

Czech Journal of Food Sciences

Volumn 30, Issue 4, 2012, Pages 293-301

  Kameník, Josef ^a   Saláková, Alena ^a   Bořilová, Gabriela ^a   Pavlík, Zdeněk ^a   Standarová, Eva ^b   Steinhauser, Ladislav ^a  

^a Fakulta veterinární hygieny a ekologie ^*  (Czech Republic)

^b UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

Biogenic amine and polyamine content; Chemical parameters; Oxidation changes; Sensory evaluation; Vacuum packed products

Indexed keywords

AMINES; MEATS; SENSORY ANALYSIS;

BIOGENIC AMINE AND POLYAMINE CONTENTS; CHEMICAL PARAMETERS; DRY FERMENTED SAUSAGE; GOOD MANUFACTURING PRACTICES; MICRO-BIOLOGICAL PARAMETERS; OXIDATION CHANGES; STATISTICAL DIFFERENCES; TEMPERATURE CONDITIONS;

FOOD STORAGE;

SALAMIS;

EID: 84862538970     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/284/2011-cjfs     Document Type: Article

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