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Preparation of High-Quality Fermented Fish Product
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Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions

C Ruiz-Capillas1, J Carballo, F Jiménez Colmenero

  • 1Department of Science and Technology of Meat and Fish Products, Instituto del Frı´o, (CSIC), Ciudad Universitaria, José Antonio Novais 10, 28040 Madrid, Spain.

Meat Science
|November 9, 2011
PubMed

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