Determination of sulfur and nitrogen compounds during the...

Food Chemistry 2016 / 01 Vol. 190

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

Corral, Sara, Leitner, Erich, Siegmund, Barbara, Flores, Mónica
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Volume:
190
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.06.009
Date:
January, 2016
File:
PDF, 634 KB
english, 2016
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