Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added - Concepedia

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Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added

57

Citations

20

References

2006

Year

L.C. Roseiro, C. Santos, Manuela Sol, Letícia Batista da Silva, Ilizandra Aparecida Fernandes

Sodium ChlorideNutritionAnimal NutritionPork SausageTraditional DryFood AnalysisMeat QualityFood QualityFood SafetyHealth Sciences

References

	Year	Citations

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