Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage

✍ Scribed by E. Trevino; D. Beil; H. Steinhart

• Book ID: 108433968
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 629 KB
• Volume: 60
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(97)00021-6