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

出版年份 2017 全文链接

标题

作者

关键词

Dry-cured sausages, Blood, Biogenic amines, Fatty acids, Microbiology, Food safety, Texture profile analysis, Sensory evaluation

出版物

FOOD CHEMISTRY

Volume 218, Issue -, Pages 129-136

出版商

Elsevier BV

发表日期

2016-09-13

DOI

10.1016/j.foodchem.2016.09.056

向作者/读者发起求助以获取更多资源

Protocol

在线求助

Reagent

在线求助

Reprint

联系作者

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.