Strategies to Reduce Biogenic Amine Accumulation in Traditional Sausage Manufacturing

AuthID
P-003-BWK
10
Author(s)
Latorre Moratalla, ML
·
Bover Cid, S
·
Talon, R
·
Garriga, M
·
Zanardi, E
·
Ianieri, A
·
Drosinos, EH
·
Vidal Carou, MC
Document Type
Article
Year published
2010
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 43, Issue: 1, Pages: 20-25 (6)
Indexing
Publication Identifiers
Scopus: 2-s2.0-70349194364
Wos: WOS:000271082900003
Source Identifiers
ISSN: 0023-6438
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