Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican

Authors: Komprda T.1; Neznalova J.; Standara S.; Bover-Cid S.

Source: Meat Science, Volume 59, Number 3, November 2001 , pp. 267-276(10)

Publisher: Elsevier

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Keywords: Biogenic amines; Fermented sausage; Storage; Starter culture; Tyramine

Language: English

Document Type: Research article

DOI: 10.1016/S0309-1740(01)00079-1

Affiliations: 1: aDepartment of Food Technology, Mendel University of Agriculture and Forestry Brno, Zemedelska 1, CZ-61300 , Brno, Czech Republic

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