Untersuchungen zur Bildung von Histamin, Tyramin und Tryptamin in Rohwürsten - Recherches concernant la formation d'histamine, de tyramine et de tryptamine dans les saucissons - Investigations concerning the production of histamine, tyramine and tryptamine in dry sausages

Ramantanis, S.; Fassbender, C.P.; Wenzel, S.

Archiv für Lebensmittelhygiene 36(1): 9-11

1985


ISSN/ISBN: 0003-925X
Accession: 078719978

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