Changes in biogenic amine levels during storage of mexican-style soft and spanish-style dry-ripened sausages with different aw values under modified atmosphere

1. González-Tenorio, R.
2. Fonseca, B.
3. Caro, I.
4. Fernández-Diez, A.
5. Kuri, V.
6. Soto, S.
7. Mateo, J.