Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade Products
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02650.x/fullpdf
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4. Occurence and formation of biologically active amines in foods;Brink;Intl J Food Microbiol,1990
5. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of penicillium aurantiogriseum;Bruna;Meat Sci,2001
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