✦ LIBER ✦
Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses
✍ Scribed by Anita Pircher; Friedrich Bauer; Peter Paulsen
- Publisher
- Springer
- Year
- 2006
- Tongue
- English
- Weight
- 205 KB
- Volume
- 226
- Category
- Article
- ISSN
- 0044-3026
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