Oscar Leandro da Silva Ramos
AuthID: R-001-GEY
41
TITLE: Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added Full Text
AUTHORS: Roseiro, C; Santos, C; Sol, M; Silva, L; Fernandes, I;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 74, ISSUE: 3
AUTHORS: Roseiro, C; Santos, C; Sol, M; Silva, L; Fernandes, I;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 74, ISSUE: 3
