Relationship Between Color Parameters and Free Amino Acids and Biogenic Amines of Sliced Cooked Cured Beef Ham

SUNWei-Qing-1, ZHOUGuang-Hong-2, XUXing-Lian-2

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Scientia Agricultura Sinica ›› 2014, Vol. 47 ›› Issue (6) : 1180-1189. DOI: 10.3864/j.issn.0578-1752.2014.06.014
STORAGE·FRESH-KEEPING·PROCESSING

Relationship Between Color Parameters and Free Amino Acids and Biogenic Amines of Sliced Cooked Cured Beef Ham

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2014, 47(6): 1180-1189 https://doi.org/10.3864/j.issn.0578-1752.2014.06.014

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