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

Bover-Cid, S.; Schoppen, S.; Izquierdo-Pulido, M.; Vidal-Carou, M.C.

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关键词

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

书目信息

发表于

Meat Science (United Kingdom)

卷 51 期 4

页码

pp. 305-311

其它主题

Humidite; Aminas biogenicas; Murissage; Aliment fermente; Produit carne

语言

英语

注释

30 ref.

自何时收录于AGRIS: 1999-08-15

格式: AGRIS AP

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

1999

AGROVOC关键词

书目信息