Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures.

Publikationen als Autor:in / Herausgeber:in der Vetmeduni

Paulsen, Peter

Schlagwörter

Adipose Tissue/chemistry*; Animals; Cadaverine/analysis; Food Handling/methods*; Food Microbiology*; Histamine/analysis; Lipid Metabolism; Meat Products/analysis; Meat Products/microbiology*; Muscle, Skeletal/chemistry; Putrescine/analysis; Sus scrofa; Taste; Thiobarbituric Acid Reactive Substances/analysis;

ISSN/eISSN

0309-1740 -

WoS ID

WOS:000295195700019

Titel des Sammelwerks

MEAT SCIENCE;