Authors:
ROIGSAGUES AX
HERNANDEZHERRERO M
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
MORAVENTURA MT
Citation: Ax. Roigsagues et al., HISTIDINE-DECARBOXYLASE ACTIVITY OF ENTEROBACTER-CLOACAE S15 19 DURING THE PRODUCTION OF RIPENED SAUSAGES AND ITS INFLUENCE ON THE FORMATION OF CADAVERINE/, Journal of food protection, 60(4), 1997, pp. 430-432
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
Authors:
ROIGSAGUES AX
HERNANDEZHERRERO M
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
MORAVENTURA MT
Citation: Ax. Roigsagues et al., OCCURRENCE OF TYRAMINE PRODUCING MICROORGANISMS IN SALCHICHON AND TYRAMINE PRODUCTION IN SAUSAGES INOCULATED WITH A TYRAMINE PRODUCING STRAIN OF LACTOBACILLUS-BREVIS, Journal of food safety, 17(1), 1997, pp. 13-22
Authors:
ROIGSAGUES AX
HERNANDEZHERRERO M
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
MORAVENTURA MT
Citation: Ax. Roigsagues et al., HISTIDINE-DECARBOXYLASE ACTIVITY OF BACTERIA ISOLATED FROM RAW AND RIPENED SALCHICHON, A SPANISH CURED SAUSAGE, Journal of food protection, 59(5), 1996, pp. 516-520
Authors:
LOPEZSABATER EI
RODIGUEZJEREZ JJ
HERNADEZHERRERO M
ROIGSAGUES AX
MORAVENTURA MT
Citation: Ei. Lopezsabater et al., SENSORY QUALITY AND HISTAMINE FORMATION DURING CONTROLLED DECOMPOSITION OF TUNA (THUNNUS-THYNNUS), Journal of food protection, 59(2), 1996, pp. 167-174
Authors:
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
ROIGSAGUES AX
MORAVENTURA MAT
Citation: Ei. Lopezsabater et al., BACTERIOLOGICAL QUALITY OF TUNA FISH (THUNNUS-THYNNUS) DESTINED FOR CANNING - EFFECT OF TUNA HANDLING ON PRESENCE OF HISTIDINE-DECARBOXYLASE BACTERIA AND HISTAMINE LEVEL, Journal of food protection, 57(4), 1994, pp. 318-323
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
ROIGSAGUES AX
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES, Journal of food science, 59(5), 1994, pp. 998-1001
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
ROIGSAGUES AX
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES, Journal of food science, 59(5), 1994, pp. 998-1001
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
ROIGSAGUES AX
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., EVOLUTION OF HISTIDINE-DECARBOXYLASE BACTERIAL GROUPS DURING THE RIPENING OF SPANISH SEMIPRESERVED ANCHOVIES, Journal of veterinary medicine. Series B, 40(8), 1993, pp. 533-543
Authors:
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
ROIGSAGUES AX
MORAVENTURA MT
Citation: Ei. Lopezsabater et al., DETERMINATION OF HISTAMINE IN FISH USING AN ENZYMATIC METHOD, Food additives and contaminants, 10(5), 1993, pp. 593-602