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.
Zeitschrift:
Meat Science

ISSN: 0309-1740

Datum der Publikation: 2007

Ausgabe: 77

Nummer: 2

Seiten: 287-293

Art: Artikel

DOI: 10.1016/J.MEATSCI.2007.03.020 GOOGLE SCHOLAR
Datenquelle: Scopus