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Relationship between biogenic amine contents and the size of dry fermented sausages

1999

Bover-Cid, S. | Schoppen, S. | Izquierdo-Pulido, M. | Vidal-Carou, M.C. (Department de Nutricio i Bromatologia - CeRTA, Facultat de Farmacia, Universitat de Barcelona, Avinguda Joan XXIII, s/n, 08028 Barcelona (Spain))

AGROVOC Keywords
alimentos fermentados amine biogene biogenic amines carne de cerdo dimension dimensions fermented foods humedad humidity maduramiento meat products ph pork productos de la carne proteolisis proteolyse proteolysis ripening salchicha saucisse sausages size tiramina tyramine viande porcine
Bibliographic information
Volume 51 Issue 4
Pagination
pp. 305-311
Other Subjects
Humidite; Aminas biogenicas; Murissage; Aliment fermente; Produit carne
Language
English
Note
30 ref.
1999-08-15
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