Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

✍ Scribed by T. Komprda; P. Sládková; V. Dohnal

• Book ID: 116737750
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 816 KB
• Volume: 83
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.07.002