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.
ISSN: 0309-1740
Datum der Publikation: 2013
Ausgabe: 94
Nummer: 3
Seiten: 369-375
Art: Artikel