Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Published 2009 View Full Article

Authors

Keywords

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 43, Issue 1, Pages 20-25

Publisher

Elsevier BV

Online

2009-07-01

DOI

10.1016/j.lwt.2009.06.018

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LWT-FOOD SCIENCE AND TECHNOLOGY

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