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Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

✍ Scribed by R. Virgili; G. Saccani; L. Gabba; E. Tanzi; C. Soresi Bordini

Book ID: 116725899
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 224 KB
Volume: 40
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2006.03.024

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