| 000 | 00799 a2200193 4500 | ||
|---|---|---|---|
| 005 | 20250518032944.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a1944-9097 | ||
| 024 | 7 |
_a10.4315/0362-028X-49.6.423 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
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| 100 | 1 | _aChin, K-D Henry | |
| 245 | 0 | 0 |
_aEffect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation. _h[electronic resource] |
| 260 |
_bJournal of food protection _cJun 1986 |
||
| 300 |
_a423-427 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aKoehler, P E | |
| 773 | 0 |
_tJournal of food protection _gvol. 49 _gno. 6 _gp. 423-427 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.4315/0362-028X-49.6.423 _zAvailable from publisher's website |
| 999 |
_c29563935 _d29563935 |
||