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L'ISMEA (Istituto di Servizi per il Mercato Agricolo Alimentare) è un ente pubblico economico istituito con l'accorpamento dell'Istituto per Studi, Ricerche e Informazioni sul Mercato Agricolo (già ISMEA) e della Cassa per la Formazione della Proprietà Contadina, con decreto legislativo 29 ottobre 1999 n. 419, concernente il 'riordinamento del sistema degli enti pubblici nazionali'.  

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Journal Article

Journal Article

Biogenic amines in typical Italian dry sausages  [1994]

Cantoni, C.; Bersani, C. (Milan Univ. (Italy). Istituto di Ispezione degli Alimenti di Origine Animale); Damenis, C.; Comi, G. (Udine Univ. (Italy). Istituto di Tecnologie Alimentari);

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Some biogenic amines (histamine, cadaverine, putrescine, tryptamine, spermidine and spermine) have been determinated during maturation of Italian dry sausages. Biogenic amines concentrations increased during sausage fermentation and the levels of their concentrations have been indicated. Some strains of L. curvatus, L. casei and L. sake can produce biogenic amines (histamine, putrescine and cadaverine, principally). These bacteria constitute the typical flora of dry sausages. Data on bacterial amines productions have been reported
From the journal
Industrie Alimentari (Italy)
ISSN : 0019-901X

Bibliographic information

Language:
Italian
Type:
Numerical data
In AGRIS since:
1995
Volume:
33
Issue:
332
Start Page:
1239
End Page:
1243
All titles:
"Biogenic amines in typical Italian dry sausages"@eng
Other:
"Summaries (En, It)"
"7 tables; 21 ref."
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Bibliographic information

Language:
Italian
Type:
Numerical data
In AGRIS since:
1995
Volume:
33
Issue:
332
Start Page:
1239
End Page:
1243
All titles:
"Biogenic amines in typical Italian dry sausages"@eng
Other:
"Summaries (En, It)"
"7 tables; 21 ref."