Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage
- 作者Livia Simon-Sarkadi; Klára Pásztor-Huszár; István Dalmadi; Gabriella Kiskó
- 卷第47卷
- 期第2期
- 印刷ISSN0963-9969
- 文件大小575.32KB
- 发表时间2012
- DOI10.1016/j.foodres.2011.10.029
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