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Volumn 77, Issue 2, 2007, Pages 287-293

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

Author keywords

Additives; Biogenic amines; Cured meat products; Dry cured lac n; Ripening

Indexed keywords

LACON; SUIDAE;

EID: 34347379265     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.020     Document Type: Article
Times cited : (71)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.