Changes in biogenic amine levels during storage of mexican-style soft and spanish-style dry-ripened sausages with different aw values under modified atmosphere

  1. González-Tenorio, R.
  2. Fonseca, B.
  3. Caro, I.
  4. Fernández-Diez, A.
  5. Kuri, V.
  6. Soto, S.
  7. Mateo, J.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2013

Alea: 94

Zenbakia: 3

Orrialdeak: 369-375

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2013.03.017 GOOGLE SCHOLAR
Datuen iturria: Scopus