Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
| Autor: | Laranjo, Marta, Gomes, Ana, Agulheiro-Santos, Ana Cristina, Potes, Maria Eduarda, Cabrita, Maria João, Garcia, Raquel, Rocha, João Miguel, Roseiro, Luísa Cristina, Fernandes, Maria José, Fraqueza, Maria João, Elias, Miguel |
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| Zdroj: | In Food Chemistry 1 March 2017 218:129-136 |
| Databáze: | ScienceDirect |
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