Changes in the free amino acid content of sausages due to high hydrostatic pressure treatment

Gashi, A; Kenesei, Gy [Kenesei, György (Élelmiszertudomány), author] Department of Livestocks Product and Food Prese... (HUALS / IFST / CFT); Mednyánszky, Zs [Mednyánszky, Zsuzsanna (Fűszerek aromaany...), author] Department of Nutrition (HUALS / IFST / CFQSN); Simon-Sarkadi, L [Simonné Sarkadi, Livia (Élelmiszertudomány), author] Department of Nutrition (HUALS / IFST / CFQSN)