Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage (Q42725117)
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scientific article published on 19 April 2007
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage |
scientific article published on 19 April 2007 |
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Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage (English)
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C Ruiz-Capillas
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F Jiménez Colmenero
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A V Carrascosa
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R Muñoz
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19 April 2007
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77
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3
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365-371
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Identifiers
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