Influence of processing temperature on the formation of biogenic amines in dry sausages

✍ Scribed by R. Maijala; E. Nurmi; A. Fischer

• Book ID: 116130010
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 539 KB
• Volume: 39
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(95)80003-4