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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
·
Fraqueza, MJ
·
Elias, M
·
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)
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®
Scopus
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®
Metadata
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Publication Identifiers
DOI
:
10.1016/j.lwt.2009.06.018
Scopus
: 2-s2.0-70349194364
Wos
: WOS:000271082900003
Source Identifiers
ISSN
: 0023-6438
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