CHANGES IN TYRAMINE DURING CHORIZO-SAUSAGE RIPENING

被引：25

作者：

SANTOSBUELGA, C

PENAEGIDO, MJ

RIVASGONZALO, JC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11172.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：518 / &

共 10 条

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[9] A METHOD FOR THE ANALYSIS OF TYRAMINE IN MEAT-PRODUCTS - ITS CONTENT IN SOME SPANISH SAMPLES [J].

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