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Preparation of High-Quality Fermented Fish Product
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Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled

C Ruiz-Capillas1, P Aller-Guiote, J Carballo

  • 1Instituto del Frio (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain. claudia@if.csic.es

Journal of Agricultural and Food Chemistry
|December 21, 2006
PubMed

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