Open AccessBiogenic Amine Levels of Traditional Fermented Sausage -Bez Sucuk -from the Pers
Author(s) -
Ümran Çiçek
Publication year - 2016
Publication title -
journal of agricultural faculty of gaziosmanpasa university
Language(s) - English
Resource type - Journals
eISSN - 2147-8848
pISSN - 1300-2910
DOI - 10.13002/jafag942
Subject(s) - food science , fermentation , biogenic amine , chemistry , biochemistry , neurotransmitter , receptor
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