The effect of high pressure processing on the formation of biogenic amines in fermented sausages
Elin Mittet Eriksen
Bok Engelsk 2007
| Utgitt | Ås : [E.M.Eriksen] , 2007
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| Omfang | 70 bl. : fig.
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| Opplysninger | Mastergradsoppgave i Matvitenskap - Universitetet for miljø- og biovitenskap, Ås, 2007
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| Emner | Biogenic amines
Fermented foods Food technology Foodborne diseases Vis mer... High pressure technology
Ingredients Microbial properties Poisoning Quality Raw materials Sausages Temperature spekekjøtt matforgiftning kvalitet |
