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Q58702608-41F50EF8-5FF9-49AB-A8F1-ED1388CF2DE6
Q58702608-41F50EF8-5FF9-49AB-A8F1-ED1388CF2DE6
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Statement
http://www.wikidata.org/entity/statement/Q58702608-41F50EF8-5FF9-49AB-A8F1-ED1388CF2DE6
Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage
P2860
Q58702608-41F50EF8-5FF9-49AB-A8F1-ED1388CF2DE6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58702608-41F50EF8-5FF9-49AB-A8F1-ED1388CF2DE6
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wasDerivedFrom
63fc8a9a57a022ae6db7a99f285d13ab2112edb8
P2860
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.