Open AccessBiogenic Amine Levels of Traditional Fermented Sausage -Bez Sucuk -from the Pers
Author(s) -
Ümran Çiçek
Publication year - 2016
Publication title -
gazi osman paşa üniversitesi ziraat fakültesi dergisi/gazi osman paşa üniversitesi ziraat fakültesi dergisi
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