文献
J-GLOBAL ID:202102246569012766
整理番号:21A3054627
セルビア伝統のドライ発酵ソーセージであるSremski kulenの製造と熟成時の生物起源のアミン含量
Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage
著者 (7件):
Suvajdzic Branko
(Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia)
,
Tasic Tatjana
(Institute for Food Technology, The University of Novi Sad, Novi Sad, Serbia)
,
Teodorovic Vlado
(Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia)
,
Jankovic Vesna
(Institute of Meat Hygiene and Technology, Belgrade, Serbia)
,
Dimitrijevic Mirjana
(Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia)
,
Karabasil Nedeljko
(Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia)
,
Vasilev Dragan
(Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia)
資料名:
Animal Science Journal
(Animal Science Journal)
巻:
91
号:
1
ページ:
e13466
発行年:
2020年01月
JST資料番号:
W1430A
ISSN:
1344-3941
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)