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中文
Meat Research
2003
,
Vol. 17
Issue (3)
: 15-17
DOI
: 10.7506/rlyj1001-8123-200303006
Basic Research
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The Factors Affecting the Content of Biogenic Amines in Fermented Sausage
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200303006
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https://www.rlyj.net.cn/EN/Y2003/V17/I3/15
[1]
ZHOU Lingyu, LIN Qianfei, WANG Honglin, XIAO Xuan, CHEN Chunquan, DENG Hao, YIN Qingchun.
Progress in Analytical Techniques for the Detection of Biological Amines in Aquatic Products
[J]. Meat Research, 2022, 36(8): 57-65.
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2003, Vol. 17 Issue (3): 15-17 DOI: 10.7506/rlyj1001-8123-200303006
