ФАО АГРИС — международная информационная система по сельскохозяйственным наукам и технологиям

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

2007

Lorenzo, J.M. | Martínez, S. | Franco, I. | Carballo, J.


Библиографическая информация
Meat science
Том 77 Выпуск 2 Нумерация страниц 287 - 293 ISSN 0309-1740
Издатель
Elsevier Science
Другие темы
Cured meats; Sodium nitrite; Food preservatives; Sodium citrate; Molds (fungi); Raw meat; Appearance (quality); Curing agents; Food contamination and toxicology - livestock products; Total amine content; Food processing (general) - livestock products; Food additives (general) - livestock products; Salted foods; Basic nitrogen compounds; Curing (food products); Meat aging; Food composition and quality - livestock products
Язык
Английский
Примечание
Includes references
2019-12-06
Тип
Journal Article; Text

2024-02-28
MODS