The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening
MA Yu-xia, LU Shi-ling, LI Kai-xiong, LI Rui-ting
Food and Fermentation Industries . 2014, (02): 55 -59 .  DOI: 10.13995/j.cnki.11-1802/ts.2014.02.031

Powered by Beijing Magtech Co. Ltd,.