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Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method.

Journal Title:
Food microbiology.
Journal Volume/Issue:
Oct 2000. v. 17 (5)
Main Author:
Larrouture, C.
Other Authors:
Ardaillon, V., Pepin, M., and Montel, M.C.
Format:
Article
Language:
English
Subjects:
Lactobacillus plantarum
Carnobacterium piscicola
Carnobacterium
Lactobacillus
Pediococcus acidilactici
Staphylococcus
starter cultures
sausages
leucine
amino acid metabolism
metabolism
volatile compounds
aldehydes
metabolites
nitrates
high performance liquid chromatography
Carnobacterium divergens
Staphylococcus carnosus
View in NAL's Catalog:
IND22075720