Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain

Published 2015 View Full Article

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Title
Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 21, Issue 2, Pages 167-174
Publisher
Japanese Society for Food Science and Technology
Online
2015-09-10
DOI
10.3136/fstr.21.167

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