Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added

✍ Scribed by C. Roseiro; C. Santos; M. Sol; L. Silva; I. Fernandes

• Book ID: 116736834
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 141 KB
• Volume: 74
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.03.030