The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages-Reference-Cited by-同舟云学术

The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

Published:2016-12 Issue: Volume:74 Page:191-198
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Van Ba Hoa,Seo Hyun-Woo,Kim Jin-Hyoung,Cho Soo-Hyun,Kim Yoon-Seok,Ham Jun-Sang,Park Beom-Young,Kim Hyun-Wook,Kim Tae-Bin,Seong Pil-Nam

Funder

Rural Development Administration

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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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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