The water activity and biogenic amines of Chinese-style semi-dry sausage formulated with high sugar and dried by 10°C, RH 80%
K.J. Lina and Y.J. Huang
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The water activity and biogenic amines of Chinese-style semi-dry sausage formulated with high sugar and dried by 10°C, RH 80%
K.J. Lina and Y.J. Huang