Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages

Author： Mey E.   Maere H.   Goemaere O.   Steen L.   Peeters M.-C.   Derdelinckx G.   Paelinck H.   Fraeye I.  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.5, 2014-05, pp. : 1269-1280

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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