Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia

Food Control

Volumn 30, Issue 1, 2013, Pages 69-75

  Ikonić, Predrag ^a   Tasić, Tatjana ^a   Petrović, Ljiljana ^b   Škaljac, Snežana ^b   Jokanović, Marija ^b   Mandić, Anamarija ^a   Ikonić, Bojana ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Biogenic amines; Petrovsk klobas ; Proteolysis; Traditional dry fermented sausage

Indexed keywords

EID: 84866637890     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.06.021     Document Type: Article

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