Effect of starter cultures on biogenic amine formation during fermented sausage production

  1. Hernández-Jover, T.
  2. Izquierdo-Pulido, M.
  3. Veciana-Nogués, M.T.
  4. Mariné-Font, A.
  5. Vidal-Carou, M.C.
Revue:
Journal of Food Protection

ISSN: 0362-028X

Année de publication: 1997

Volumen: 60

Número: 7

Pages: 825-830

Type: Article

DOI: 10.4315/0362-028X-60.7.825 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus