Biotechnology for Formation of Aromatic Properties of National- Foodstuffs on the Basis of Meat Raw Material under Influence of Bacterial Crops and Chromato-Mass-Spectrometric Analysis of the Flavoring Components

Author:

N Ivankin Andrew

Publisher

MedCrave Group, LLC

Subject

Microbiology (medical),Immunology,Immunology and Allergy

Reference33 articles.

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2. Khankhalaeva IA, Khamaganova IV. Influence of starter cultures on the taste and aroma of raw sausage sausages. Meat Industry (Russ). 2008;3:53–55.

3. Stahnke LH, Sunesen LO, Smedt AD. Sensory characteristics of European, dried, fermented sausages and the correlation to the volatile profile/In Proceedings of the 13th Forum for Applied Biotechnology. Mededelingen Faculteit Landbouwkundige en Toegepaste Biologische Wetenschapppen, Russia; 1999. p. 559–566.

4. Volatile compounds in Chorizo ​​and their changes during ripening;Mateo;Meat Sci,1996

5. Volatile compounds released during ripening in Italian dried sausage;Sunesen;Meat Science,2001

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