Impact of Salt Reduction on Biogenic Amines, Fatty Acids, Microbiota, Texture and Sensory Profile in Traditional Blood Dry-Cured Sausages

AuthID
 P-00K-W84
11
Author(s)
Document Type
Article
Year published
2017
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 218, Pages: 129-136 (8)
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Wos®
Scopus®
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Publication Identifiers
Scopus: 2-s2.0-84987967992
Wos: WOS:000386409700017
Source Identifiers
ISSN: 0308-8146
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