(Q42724819)

5 November 2017

title

Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan (English)

1 reference

5 November 2017

Komprda T

1

1 reference

5 November 2017

Neznalovà J

2

1 reference

5 November 2017

Standara S

3

1 reference

5 November 2017

Bover-Cid S

4

1 reference

5 November 2017

T Komprda

1

0 references

J Neznalovà

2

0 references

S Standara

3

0 references

S Bover-Cid

4

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publication date

1 November 2001

1 reference

5 November 2017

November 2001

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number of pages

10

1 reference

inferred from page(s)

published in

Meat Science

1 reference

5 November 2017

volume

59

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5 November 2017

issue

3

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5 November 2017

page(s)

267-276

1 reference

The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks

5 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Improved screening procedure for biogenic amine production by lactic acid bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Compounds determining pH in dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Biogenic amines in dry sausages during shelf-life storage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

Biogenic amines: their importance in foods

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900079-1

7 January 2021

10.1016/S0309-1740(01)00079-1

Identifiers

DOI

0 references

1 reference