Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages

✍ Scribed by Latorre-Moratalla, M. Luz; Bover-Cid, Sara; Bosch-Fusté, Joan; Veciana-Nogués, M. Teresa; Vidal-Carou, M. Carmen

• Book ID: 122663654
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 661 KB
• Volume: 36
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2013.07.038