Publication | Closed Access
Influence of processing temperature on the formation of biogenic amines in dry sausages
95
Citations
8
References
1995
Year
Food ChemistryBiomanufacturingEngineeringBiochemical EngineeringBiotechnologyProcessing TemperatureThermal ProcessingFood ProcessingMeat QualityFood QualityBiogenic AminesDry SausagesFood TechnologyHealth Sciences
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|---|---|---|
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