Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages

Food Control

Volumn 36, Issue 1, 2014, Pages 76-81

  Latorre Moratalla, M Luz ^a   Bover Cid, Sara ^b   Bosch Fusté, Joan ^a   Veciana Nogués, M Teresa ^a   Vidal Carou, M Carmen ^a  

^a Santa Coloma de Gramenet   (Spain)

^b IRTA   (Spain)

Author keywords

Amino acids; Biogenic amines; Dry fermented sausages; Starter cultures

Indexed keywords

EID: 84883435976     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.07.038     Document Type: Article

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