Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.
about
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Impact of salt reduction on bi ...... onal blood dry-cured sausages.
@ast
Impact of salt reduction on bi ...... onal blood dry-cured sausages.
@en
type
label
Impact of salt reduction on bi ...... onal blood dry-cured sausages.
@ast
Impact of salt reduction on bi ...... onal blood dry-cured sausages.
@en
prefLabel
Impact of salt reduction on bi ...... onal blood dry-cured sausages.
@ast
Impact of salt reduction on bi ...... onal blood dry-cured sausages.
@en
P50
P1433
P1476
Impact of salt reduction on bi ...... ional blood dry-cured sausages
@en
P2093
Ana Cristina Agulheiro-Santos
Miguel Elias
P304
P356
10.1016/J.FOODCHEM.2016.09.056
P50
P577
2016-09-08T00:00:00Z