TY  - GEN
AU  - Roseiro,L C
AU  - Gomes,A
AU  - Gonçalves,H
AU  - Sol,M
AU  - Cercas,R
AU  - Santos,C
TI  - Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI"
SN  - 1873-4138
PY  - 2010///0726
KW  - Amino Acids
KW  - analysis
KW  - Animals
KW  - Biogenic Amines
KW  - metabolism
KW  - Colony Count, Microbial
KW  - Dietary Proteins
KW  - Fermentation
KW  - Food Microbiology
KW  - Food Preservation
KW  - methods
KW  - Food, Preserved
KW  - Fungi
KW  - isolation & purification
KW  - Gram-Positive Bacteria
KW  - Humidity
KW  - Hydrogen-Ion Concentration
KW  - Meat Products
KW  - Portugal
KW  - Sus scrofa
KW  - Taste
KW  - Temperature
KW  - Time Factors
KW  - Water
N1  - Publication Type: Comparative Study; Journal Article
UR  - https://doi.org/10.1016/j.meatsci.2009.08.044
ER  -