Histamine, Cadaverine and Putrescine Forming Bacteria from Ripened Spanish Semipreserved Anchovies

✍ Scribed by J. J. RODRIGUEZ-JEREZ; E. I. LOPEZ-SABATER; A. X. ROIG-SAGUES; M. T. MORA-VENTURA

• Book ID: 108820404
• Publisher: Institute of Food Technologists
• Year: 1994
• Tongue: English
• Weight: 594 KB
• Volume: 59
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1994.tb08176.x