Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

作者姓名：	Lorenzo JM Martínez S Franco I Carballo J

摘要：
收稿时间：	2006-12-14
修稿时间：	2007-03-14
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