Changes in biogenic amine levels during storage of mexican-style soft and spanish-style dry-ripened sausages with different aw values under modified atmosphere
- González-Tenorio, R.
- Fonseca, B.
- Caro, I.
- Fernández-Diez, A.
- Kuri, V.
- Soto, S.
- Mateo, J.
Journal:
Meat Science
ISSN: 0309-1740
Year of publication: 2013
Volume: 94
Issue: 3
Pages: 369-375
Type: Article