Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

AuthID
 P-000-88M
7
Author(s)
Reis, VA
·
Tipo de Documento
Article
Year published
2004
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 10, Número: 5, Páginas: 297-304 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-8344253614
Wos: WOS:000224811500002
Source Identifiers
ISSN: 1082-0132
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