Maijala, R. (1994). Formation of biogenic amines in dry sausages: With special reference to raw materials, lactic acid bacteria, pH decrease, temperature and time. [R. Maijala].
Chicago Style CitationMaijala, Riitta. Formation of Biogenic Amines in Dry Sausages: With Special Reference to Raw Materials, Lactic Acid Bacteria, PH Decrease, Temperature and Time. Helsinki: [R. Maijala], 1994.
MLA CitationMaijala, Riitta. Formation of Biogenic Amines in Dry Sausages: With Special Reference to Raw Materials, Lactic Acid Bacteria, PH Decrease, Temperature and Time. [R. Maijala], 1994.
Harvard Style CitationMaijala, R. 1994. Formation of biogenic amines in dry sausages: With special reference to raw materials, lactic acid bacteria, pH decrease, temperature and time. Helsinki: [R. Maijala].
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