Roseiro, L C <br/><br/>
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] 

 -  Meat science  Jan 2010 
 - 172-9 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2009.08.044  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Animals<br/>Biogenic Amines--metabolism<br/>Colony Count, Microbial<br/>Dietary Proteins--metabolism<br/>Fermentation<br/>Food Microbiology<br/>Food Preservation--methods<br/>Food, Preserved--analysis<br/>Fungi--isolation & purification<br/>Gram-Positive Bacteria--isolation & purification<br/>Humidity<br/>Hydrogen-Ion Concentration<br/>Meat Products--analysis<br/>Portugal<br/>Sus scrofa<br/>Taste<br/>Temperature<br/>Time Factors<br/>Water--analysis