Assessment of Five Strains of Staphylococcus Equorum in Cured Raw Loins on Key Aroma Compounds

In: 63rd International Congress of Meat Science and Technology
Authors:
M. Gibis Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart; Germany; gibis@uni-hohenheim.de

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R. Bosse (née Danz) Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart; Germany; gibis@uni-hohenheim.de

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M. Wolz Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart; Germany; gibis@uni-hohenheim.de

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J. Weiss Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart; Germany; gibis@uni-hohenheim.de

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Type:
Chapter
Pages:
690–691
DOI:
https://doi.org/10.3920/9789086868605_308

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