Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages

✍ Scribed by Hierro, Eva; de la Hoz, Lorenzo; Ordóñez, Juan A.

• Book ID: 126859659
• Publisher: American Chemical Society
• Year: 1999
• Tongue: English
• Weight: 63 KB
• Volume: 47
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf980834p