Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere-Reference-Cited by-同舟云学术

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere

Published:2013-07 Issue:3 Volume:94 Page:369-375
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

González-Tenorio Roberto,Fonseca Beatriz,Caro Irma,Fernández-Diez Ana,Kuri Victor,Soto Sergio,Mateo Javier

Publisher

Elsevier BV

Subject

Food Science

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3. Official methods: 950.46 moisture, 981.10 crude protein, and 991.36 fat (crude) contents in meat and meat products;AOAC,1999

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5. Mixed starter cultures to control biogenic amine production in dry fermented sausages;Bover-Cid;Journal of Food Protection,2000

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