Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening

Food and Bioprocess Technology

Volumn 6, Issue 11, 2013, Pages 2986-2995

  Węsierska, Ewelina ^a   Szołtysik, Marek ^b   Rak, Lech ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Decarboxylation; Lipolysis; Oxidation; Pork; Proteolysis; Ripening

Indexed keywords

AMINES; CARBOXYLATION; FERMENTATION; MEATS; METABOLISM; OXIDATION; PROTEOLYSIS; SMOKE;

ANAEROBIC CONDITIONS; BIOCHEMICAL PROPERTIES; DECARBOXYLATION; FREE AMINO GROUPS; LIPOLYSIS; PHYSICO-CHEMICALS; PORK; RIPENING;

FATTY ACIDS;

BACTERIA (MICROORGANISMS);

EID: 84884909027     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0941-3     Document Type: Article

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