Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at −2°C and 2°C for 100 Days

Author: Krizek Angelia R.   Smith J. Scott   Phebus Randall K.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.58, Iss.3, 1995-03, pp. : 284-288

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