Impact of Salt Reduction on Biogenic Amines, Fatty Acids, Microbiota, Texture and Sensory Profile in Traditional Blood Dry-Cured Sausages

AuthID
 P-00K-W84
11
Author(s)
Gomes, A
·
Potes, ME
·
Roseiro, LC
·
Fernandes, MJ
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 218, Páginas: 129-136 (8)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84987967992
Wos: WOS:000386409700017
Source Identifiers
ISSN: 0308-8146
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