The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening

MA Yu-xia, LU Shi-ling, LI Kai-xiong, LI Rui-ting

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (02) : 55-59.

PDF(340 KB)
PDF(340 KB)
Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (02) : 55-59. DOI: 10.13995/j.cnki.11-1802/ts.2014.02.031
Food and Fermentation Industries

The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(02): 55-59 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.031

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(340 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉