Biogenic amines content during extended ageing of dry-cured...

Meat Science 2012 Vol. 91; Iss. 3

Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics

Joanna Stadnik, Zbigniew J. Dolatowski
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Volume:
91
Year:
2012
Language:
english
DOI:
10.1016/j.meatsci.2012.02.022
File:
PDF, 189 KB
english, 2012
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