Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

Journal of the Science of Food and Agriculture

Volumn 96, Issue 8, 2016, Pages 2773-2781

  Tabanelli, Giulia ^a   Bargossi, Eleonora ^a   Gardini, Aldo ^a   Lanciotti, Rosalba ^a   Magnani, Rudy ^b   Gardini, Fausto ^a   Montanari, Chiara ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Clai Soc Coop   (Italy)

Author keywords

Biogenic amines; Fermented meat; Linear discriminant analysis (LDA); Principal component analysis (PCA); Sausage diameter

Indexed keywords

ANALYSIS; FERMENTATION; FOOD ANALYSIS; FOOD CONTROL; ITALY; MEAT; MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS;

FERMENTATION; FOOD ANALYSIS; FOOD MICROBIOLOGY; ITALY; MEAT PRODUCTS; PRINCIPAL COMPONENT ANALYSIS;

EID: 84946206769     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7442     Document Type: Article

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