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Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.

机译：用魔芋凝胶配制的低脂和低脂干发酵香肠中的生物胺。

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Ruiz-Capillas C.; Triki M.; Herrero Ana M.; Jiménez Colmenero Francisco;
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年度 2014
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1. Biogenic Amines in Low- and Reduced-Fat Dry Fermented Sausages Formulated with Konjac Gel [J] . Claudia Ruiz-Capillas, Mehdi Triki, Ana M. Herrero Journal of Agricultural and Food Chemistry . 2012,第36期

机译：用魔芋凝胶配制的低脂和低脂干发酵香肠中的生物胺
2. Biogenic Amines in Low- and Reduced-Fat Dry Fermented Sausages Formulated with Konjac Gel [J] . Claudia Ruiz-Capillas, Mehdi Triki, Ana M. Herrero Journal of Agricultural and Food Chemistry . 2012,第36期

机译：用魔芋凝胶配制的低脂和低脂干发酵香肠中的生物胺
3. Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening [J] . T. Komprda, P. Sladkova, V. Dohnal Meat Science . 2009,第3期

机译：干发酵香肠中生物胺的含量受生产者，香料混合物，发酵剂培养，香肠直径和成熟时间的影响
4. Differences in biogenic amines content of dry-fermented sausage Petrovskd klobdsa produced in traditional manner from hot deboned and cold meat [C] . Tomovic V., Petrovic Lj., Tasic T., ICoMST 2011;International conference of meat science and technology . 2012

机译：热去骨和冷肉用传统方式生产的干发酵香肠彼得罗夫斯克klobdsa的生物胺含量差异
5. Survival of Acid-Adapted Escherichia coli O157:H7 and Non-O157:H7 Shiga Toxin-Producing E. coli (Stec) during Processing of Dry, Fermented Sausages [D] . ?Rivera, Minerva 2017

机译：酸适应的大肠杆菌o157的存活：H7和非O157：H7滋阴生产在干燥，发酵香肠的加工过程中产生的大肠杆菌（STEC）
6. Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite [O] . Anna D. Kononiuk, Małgorzata Karwowska 2020

机译：冻干酸乳清的添加对牛肉和不添加亚硝酸盐的鹿干发酵香肠中生物胺形成的影响
7. Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage [O] . Annalisa Serio, Jessica Laika, Francesca Maggio, 2020

机译：肠胃源对蛋白水解变化和生物胺含量在生产中天然发酵的干香肠的生产中的含量

Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.

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