Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy)

✍ Scribed by Gardini, Fausto; Tabanelli, Giulia; Lanciotti, Rosalba; Montanari, Chiara; Luppi, Manuele; Coloretti, Fabio; Chiavari, Cristiana; Grazia, Luigi

• Book ID: 121332916
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 200 KB
• Volume: 32
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2013.01.039