Effects of Gamma-Irradiation upon Biogenic Amine Formation in Egyptian Ripened Sausages During Storage

AuthID
 P-003-2E4
5
Author(s)
El Saidy, S
·
El Badawy, AA
·
Tipo de Documento
Article
Year published
2010
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 11, Número: 4, Páginas: 661-665 (5)
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Publication Identifiers
SCOPUS: 2-s2.0-78049446252
Wos: WOS:000284812700020
Source Identifiers
ISSN: 1466-8564
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