Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI". [electronic resource]
Producer: 20100726Description: 172-9 p. digitalISSN:- 1873-4138
- Amino Acids -- analysis
- Animals
- Biogenic Amines -- metabolism
- Colony Count, Microbial
- Dietary Proteins -- metabolism
- Fermentation
- Food Microbiology
- Food Preservation -- methods
- Food, Preserved -- analysis
- Fungi -- isolation & purification
- Gram-Positive Bacteria -- isolation & purification
- Humidity
- Hydrogen-Ion Concentration
- Meat Products -- analysis
- Portugal
- Sus scrofa
- Taste
- Temperature
- Time Factors
- Water -- analysis
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Publication Type: Comparative Study; Journal Article
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