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Results: 3
EVALUATION OF 3 DECARBOXYLATING AGAR MEDIA TO DETECT HISTAMINE AND TYRAMINE-PRODUCING BACTERIA IN RIPENED SAUSAGES
Authors: ROIGSAGUES AX HERNANDEZHERRERO MM LOPEZSABATER EI RODRIGUEZJEREZ JJ MORAVENTURA MT
Citation: Ax. Roigsagues et al., EVALUATION OF 3 DECARBOXYLATING AGAR MEDIA TO DETECT HISTAMINE AND TYRAMINE-PRODUCING BACTERIA IN RIPENED SAUSAGES, Letters in applied microbiology, 25(5), 1997, pp. 309-312
HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/
Authors: RODRIGUEZJEREZ JJ LOPEZSABATER EI HERNANDEZHERRERO MM MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/, Journal of food science, 59(5), 1994, pp. 993-997
HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/
Authors: RODRIGUEZJEREZ JJ LOPEZSABATER EI HERNANDEZHERRERO MM MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/, Journal of food science, 59(5), 1994, pp. 993-997
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