Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage

✍ Scribed by B. de las Rivas; C. Ruiz-Capillas; A.V. Carrascosa; J.A. Curiel; F. Jiménez-Colmenero; R. Muñoz

• Book ID: 116737315
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 190 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.12.001