S-Sulfonate Contents in Raw and Cooked Meat Products
Author:
Affiliation:
1. Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Salamanca, Campus “Miguel de Unamuno”, 37007 Salamanca, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf047968p
Reference34 articles.
1. IFST.Presevatives in Food; The Institute of Food Science and Technology: London, U.K., 1988; pp 1−28.
2. Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite
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