Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages

✍ Scribed by Tabanelli, Giulia; Montanari, Chiara; Grazia, Luigi; Lanciotti, Rosalba; Gardini, Fausto

• Book ID: 120155488
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 429 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.01.018