The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing - Publication - Bridge of Knowledge

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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing

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Authors (5)

  • Photo of Karolina Wójciak

    Karolina Wójciak

  • Photo of Dariusz Stasiak

    Dariusz Stasiak

  • Photo of prof. dr hab. Joanna Stadnik

    Joanna Stadnik prof. dr hab.

  • Photo of Karolina Ferysiuk

    Karolina Ferysiuk

  • Photo of Anna Kononiuk

    Anna Kononiuk

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY no. 54, edition 1, pages 75 - 83,
ISSN: 0950-5423
ISSN:
09505423
Publication year:
2019
DOI:
Digital Object Identifier (open in new tab) 10.1111/ijfs.13906
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