Formation of biogenic amines during cheese processing

被引：0
|
作者：
Simon-Sarkadi, L [1 ]
Hodosi, E [1 ]
机构：
[1] Tech Univ Budapest, Dept Biochem & Food Technol, H-1521 Budapest, Hungary
来源：
COST 917 - BIOGENICALLY ACTIVE AMINES IN FOOD, VOL II: METABOLIC EFFECTS OF BIOLOGICALLY ACTIVE AMINES IN FOOD | 1998年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：8 / 10
页数：3
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