Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere

✍ Scribed by González-Tenorio, Roberto; Fonseca, Beatriz; Caro, Irma; Fernández-Diez, Ana; Kuri, Victor; Soto, Sergio; Mateo, Javier

• Book ID: 120366248
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 216 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.03.017