Free amino acids and biogenic amines content during ageing of dry-cured pork loins inoculated with Lactobacillus casei ŁoCK 0900 probiotic strain

Food Science and Technology Research

Volumn 21, Issue 2, 2015, Pages 167-174

  Stadnik, Joanna ^a   Dolatowski, Zbigniew J ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Biogenic amines; Dry cured loins; Free amino acids; Probiotics

Indexed keywords

AMINES; CURING; DRYING;

BIOGENIC AMINES; CONTROL SAMPLES; FREE AMINO ACIDS; GLUTAMIC ACID; LACTOBACILLUS CASEI; PROBIOTIC STRAIN; PROBIOTICS; PROTECTIVE MEASURES;

AMINO ACIDS;

EID: 84943656029     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.21.167     Document Type: Article

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