Changes in Bacterial Counts and Biogenic Amines During the Ripening of Salted Anchovy (≪I≫Engraulis Encrasicholus≪/I≫)

AuthID
 P-016-611
6
Author(s)
Ben Mohamed, S
·
Ben Slama, R
·
Oliveira, P
·
Alves Silva, H
·
Bakhrouf, A
Tipo de Documento
Article
Year published
2020
Publicado
in Journal of Food and Nutrition Research, ISSN: 2333-1119
Volume: 4, Número: 5, Páginas: 318-326
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Source Identifiers
ISSN: 2333-1119
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