The Effect of GDL-induced pH Decrease on the Formation of...

Journal of Food Protection 1993 / 02 Vol. 56; Iss. 2

The Effect of GDL-induced pH Decrease on the Formation of Biogenic Amines in Meat

MAIJALA, RIITTA L., EEROLA, SUSANNA H., AHO, MATTI A., HIRN, JORMA A.
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Volume:
56
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-56.2.125
Date:
February, 1993
File:
PDF, 467 KB
1993
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