Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials

✍ Scribed by RllTTA MAIJALA; SUSANNA EEROLA; SATU LIEVONEN; PAULI HILL; TIMO HIRVI

• Book ID: 108820555
• Publisher: Institute of Food Technologists
• Year: 1995
• Tongue: English
• Weight: 556 KB
• Volume: 60
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1995.tb04552.x