✦ LIBER ✦
Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”
✍ Scribed by L.C. Roseiro; A. Gomes; H. Gonçalves; M. Sol; R. Cercas; C. Santos
- Book ID
- 116737809
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 279 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0309-1740
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