Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages

  1. Bover-Cid, S.
  2. Hernández-Jover, T.
  3. Miguélez-Arrizado, M.J.
  4. Vidal-Carou, M.C.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377

Argitalpen urtea: 2003

Alea: 216

Zenbakia: 6

Orrialdeak: 477-482

Mota: Artikulua

DOI: 10.1007/S00217-003-0691-6 GOOGLE SCHOLAR
Datuen iturria: Scopus