Strategies to Reduce Biogenic Amine Accumulation in Traditional Sausage Manufacturing

AuthID
 P-00H-BYB
10
Author(s)
Latorre-Moratalla, M
·
Bover-Cid, S
·
Talon, R
·
Garriga, M
·
Zanardi, E
·
Ianieri, A
·
Fraqueza, M
·
Drosinos, E
·
Vidal-Carou, M
Tipo de Documento
Article
Year published
2010
Publicado
in LWT - Food Science and Technology, ISSN: 0023-6438
Volume: 43, Número: 1, Páginas: 20-25
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Source Identifiers
ISSN: 0023-6438
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