Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy)

Food Control

Volumn 32, Issue 2, 2013, Pages 638-643

  Gardini, Fausto ^a   Tabanelli, Giulia ^a   Lanciotti, Rosalba ^a   Montanari, Chiara ^a   Luppi, Manuele ^b   Coloretti, Fabio ^b   Chiavari, Cristiana ^b   Grazia, Luigi ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Biogenic amines; Fermented sausages; Salama da sugo; Volatile profile

Indexed keywords

EID: 84874437043     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.01.039     Document Type: Article

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