Aroma formation in fermented meat products - the breakdown of amino acids by Staphylococcus in relation to aroma development

  • Stahnke, Louise Heller (Project Manager)
  • Friis, Linda (Project Participant)

    Project Details


    The aim of this project is to study the amino acid metabolism in the starter culture Staphylococcus and to verify that microbial amino acid breakdown has a major influence on the aroma development of fermented meat products.
    Effective start/end date01/08/199731/07/1998


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