Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

  1. Lorenzo, J.M.
  2. Martínez, S.
  3. Franco, I.
  4. Carballo, J.
Revista:
Meat Science

ISSN: 0309-1740

Ano de publicación: 2007

Volume: 77

Número: 2

Páxinas: 287-293

Tipo: Artigo

DOI: 10.1016/J.MEATSCI.2007.03.020 GOOGLE SCHOLAR
Fonte de datos: Scopus