The Biogenic Inhibition on the Biogenic Amines During the Ripening of Traditional Chinese Sausage

doi:10.13995/j.cnki.11-1802/ts.2011.01.037

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (01) : 158-161. DOI: 10.13995/j.cnki.11-1802/ts.2011.01.037

Food and Fermentation Industries

The Biogenic Inhibition on the Biogenic Amines During the Ripening of Traditional Chinese Sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(01): 158-161 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.01.037

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