Effect of Processing on Proteolysis and Biogenic Amines Formation in a Portuguese Traditional Dry-Fermented Ripened Sausage "Chourico Grosso de Estremoz e Borba Pgi"

AuthID
 P-003-BYP
6
Author(s)
Gomes, A
·
Goncalves, H
·
Sol, M
·
Cercas, R
·
Santos, C
Tipo de Documento
Article
Year published
2010
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 84, Número: 1, Páginas: 172-179 (8)
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Publication Identifiers
Pubmed: 20374771
SCOPUS: 2-s2.0-70349835125
Wos: WOS:000271695200024
Source Identifiers
ISSN: 0309-1740
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