Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. (Q42725162)
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scientific article published on 2 April 2007
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. |
scientific article published on 2 April 2007 |
Statements
Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives (English)
José M Lorenzo
1 reference
Sidonia Martínez
1 reference
Inmaculada Franco
1 reference
Javier Carballo
1 reference