Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

Current Opinion in Food Science

Volumn 14, Issue , 2017, Pages 61-65

  Lorenzo, José Manuel ^a   Munekata, Paulo Eduardo Sichetti ^b   Domínguez, Ruben ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85012303941     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2017.01.009     Document Type: Review

References (47)

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