Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

✍ Scribed by Jae-Hyung Mah; Han-Joon Hwang

• Book ID: 116485825
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 236 KB
• Volume: 20
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2008.10.005