Effect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation. [electronic resource]

By: Contributor(s): Publication details: Journal of food protection Jun 1986Description: 423-427 p. digitalISSN:
  • 1944-9097
Online resources: In: Journal of food protection vol. 49
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Publication Type: Journal Article

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