Susceptibility of Dry-Cured Tuna to Oxidative Deterioration and Biogenic Amines Generation: I. Effect of Nacl Content, Antioxidant Type and Ageing

AuthID
P-00M-F78
9
Author(s)
Serrano, C
·
Aleixo, C
·
Partidario, A
·
Dias, MA
·
da Ponte, DJB
Document Type
Article
Year published
2017
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 228, Pages: 26-34 (9)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-85012297157
Wos: WOS:000398751700004
Source Identifiers
ISSN: 0308-8146
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