Formation of biogenic amines in dry sausages : with special reference to raw materials, lactic acid bacteria, pH decrease, temperature and time

Formation of biogenic amines in dry sausages : with special reference to raw materials, lactic acid bacteria, pH decrease, temperature and time

datePublished

• 1994

description

• kuvitettu
• Tiivistelmä ja 6 erip. - Nimiösivulla myös: National Veterinary and Food Research Institute, Department of Food and Environmental Hygiene, College of Veterinary Medicine, and Institute of Food Technology, Hohenheim University
• Yhteenveto ja 6 eripainosta

identifier

• propertyID: FI-FENNI value: 368601
• propertyID: FI-MELINDA value: 001514830
• propertyID: skl value: fx368601

isbn

• 9529056877

isPartOf

• Fennica

name

• Formation of biogenic amines in dry sausages : with special reference to raw materials, lactic acid bacteria, pH decrease, temperature and time

numberOfPages

• iv, 71, [64] sivu

P60048

• <http://rdaregistry.info/termList/RDACarrierType/1049>

P60050

• <http://rdaregistry.info/termList/RDAMediaType/1007>

publication

• location: Helsinki organizer: R. Maijala

publisher

• R. Maijala