Influence of Various Cooking Methods on the Concentrations of Volatile N-Nitrosamines and Biogenic Amines in Dry-Cured Sausages

✍ Scribed by Ling Li; Peng Wang; Xinglian Xu; Guanghong Zhou

• Book ID: 114885242
• Publisher: Institute of Food Technologists
• Year: 2012
• Tongue: English
• Weight: 546 KB
• Volume: 77
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2012.02667.x