Aroma Development in fermented meat - The Degradation of Amino Acids in Relation to Aroma Formation by Staphyllococci

  • Martinussen, Jan (Project Manager)
  • Thomsen, Line Elnif (Project Participant)
  • Stahnke, Louise Heller (Project Participant)
  • Andersen, Lone (Project Participant)

    Project Details


    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.
    Effective start/end date01/08/199731/07/1998


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