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Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages
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| Published in: | Italian Journal of Food Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
| Tags: |
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| _version_ | 1864030192086810627 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Italian Journal of Food Science |
| description | |
| discipline_display | Technology & Engineering |
| discipline_facet | Technology & Engineering |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:13333 |
| institution | FRELIP |
| journal_source_facet | Italian Journal of Food Science |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages Biotechnology Technology & Engineering — Computing Technology & Engineering |
| sub_discipline_display | Technology & Engineering — Computing |
| sub_discipline_facet | Technology & Engineering — Computing |
| subject_display | Biotechnology Technology & Engineering — Computing Technology & Engineering Biotechnology Technology & Engineering — Computing Technology & Engineering |
| subject_facet | Biotechnology Technology & Engineering — Computing Technology & Engineering |
| title | Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages |
| title_auth | Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages |
| title_full | Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages |
| title_fullStr | Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages |
| title_full_unstemmed | Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages |
| title_short | Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages |
| title_sort | evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages |
| topic | Biotechnology Technology & Engineering — Computing Technology & Engineering |
| url | https://www.itjfs.com/index.php/ijfs/article/view/3321 |