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Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

✍ Scribed by José M. Lorenzo; Sidonia Martínez; Inmaculada Franco; Javier Carballo

Book ID: 116737096
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 188 KB
Volume: 77
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.03.020

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