Article citationsMore>>

R. Maijala and E. Nurmi, “Influence of Processing Temperature on the Formation of Biogenic Amines in Dry Sausages,” Meat Science, Vol. 39, No. 1, 1995, pp. 9-22.
http://dx.doi.org/10.1016/0309-1740(95)80003-4

has been cited by the following article:

Contact us
Follow SCIRP
Twitter Facebook Linkedin Weibo
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.
Top