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
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85012297157
Wos: WOS:000398751700004
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service