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Results: 1-10 |
Results: 10
HISTIDINE-DECARBOXYLASE ACTIVITY OF ENTEROBACTER-CLOACAE S15 19 DURING THE PRODUCTION OF RIPENED SAUSAGES AND ITS INFLUENCE ON THE FORMATION OF CADAVERINE/
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
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
OCCURRENCE OF TYRAMINE PRODUCING MICROORGANISMS IN SALCHICHON AND TYRAMINE PRODUCTION IN SAUSAGES INOCULATED WITH A TYRAMINE PRODUCING STRAIN OF LACTOBACILLUS-BREVIS
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
HISTIDINE-DECARBOXYLASE ACTIVITY OF BACTERIA ISOLATED FROM RAW AND RIPENED SALCHICHON, A SPANISH CURED SAUSAGE
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
SENSORY QUALITY AND HISTAMINE FORMATION DURING CONTROLLED DECOMPOSITION OF TUNA (THUNNUS-THYNNUS)
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
BACTERIOLOGICAL QUALITY OF TUNA FISH (THUNNUS-THYNNUS) DESTINED FOR CANNING - EFFECT OF TUNA HANDLING ON PRESENCE OF HISTIDINE-DECARBOXYLASE BACTERIA AND HISTAMINE LEVEL
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
HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES
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
HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES
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
EVOLUTION OF HISTIDINE-DECARBOXYLASE BACTERIAL GROUPS DURING THE RIPENING OF SPANISH SEMIPRESERVED ANCHOVIES
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
DETERMINATION OF HISTAMINE IN FISH USING AN ENZYMATIC METHOD
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
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