机译:Effect of storage temperature on volatile marker compounds in cured loins fermented withStaphylococcus carnosusby brine injection
Univ Hohenheim;
North European cured loin; Meat starter cultures; HS-trap GC; Meat processing; 3-Methylbutanal; Maturation; DIFFERENT INGREDIENT LEVELS; MEAT STARTER CULTURES; STAPHYLOCOCCUS-CARNOSUS; DEBARYOMYCES-HANSENII; FLAVOR COMPOUNDS; HAM; XYLOSUS; PROTEOLYSIS; KINETICS; GROWTH;