Production of fermented sausages with low biogenic amine levels

被引：0
|
作者：
Bover-Cid, S [1 ]
Holzapfel, W [1 ]
Izquierdo-Pulido, M [1 ]
Vidal-Carou, MC [1 ]
Mariné-Font, A [1 ]
机构：
[1] Univ Barcelona, CeRTA, Dept Nutr & Food Sci, E-08028 Barcelona, Spain
来源：
COST 917: BIOGENICALLY ACTIVE AMINES IN FOOD, VOL IV | 2000年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：41 / 48
页数：8
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