Project Details
Description
The purpose of this project is to study the amino acid metabolism in the starter culture Staphyllococcus and to verify that microbial amino acid degradation has a major influence on the aroma development of fermented meat products.
| Status | Finished |
|---|---|
| Effective start/end date | 01/08/1997 → 31/07/1998 |
Collaborative partners
- Technical University of Denmark (lead)
- Chr. Hansen AS (Project partner)
Funding
- Unknown
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