Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.
| Image |  |
|---|---|
| Description | scientific article published on 2 April 2007 |
| Author/s |
author: Inmaculada Franco Sidonia Martínez Jose Manuel Lorenzo Rodriguez Javier Carballo |
| Publication date | April 2, 2007 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |