Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added
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| Description | scientific article published on May 19, 2006 |
| Author/s |
author: Carlos Santos Cristina Roseiro |
| Publication date | May 19, 2006 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309174006001513?httpAccept=text/xml |
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