Prevalence of Biogenic Amines During Ripening of a Traditional Dry Fermented Pork Sausage and Its Relation to the Amount of Sodium Chloride Added

AuthID
 P-004-GDQ
5
Author(s)
Santos, C
·
Sol, M
·
Fernandes, I
Tipo de Documento
Article
Year published
2006
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 74, Número: 3, Páginas: 557-563 (7)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-33746810519
Wos: WOS:000240532600015
Source Identifiers
ISSN: 0309-1740
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