EFFECT OF PROCESSING CONDITIONS ON THE FORMATION OF BIOGENIC AMINES AND ETHYL CARBAMATE IN SOYBEAN TEMPE
- 1 December 1993
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 13 (4), 293-303
- https://doi.org/10.1111/j.1745-4565.1993.tb00114.x
Abstract
No abstract availableKeywords
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