Concepedia

Publication | Open Access

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

DOIFull Paper Access

109

Citations

31

References

2016

Year

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos, Maria Eduarda Potes, María João Cabrita, Raquel García, João Miguel Rocha, L.C. Roseiro, Maria José Fernandes, Maria João Fraqueza,
Food Chemistry

References

YearCitations

Page 1