1. Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology. (November 2019) Authors: Santos, Carlos; Roseiro, Cristina; Gonçalves, Helena; Aleixo, Cristina; Moniz, Carlos; da Ponte, Duarte J.B. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 115(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗