Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

✍ Scribed by T. Komprda; P. Sládková; E. Petirová; V. Dohnal; R. Burdychová

• Book ID: 116738111
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 362 KB
• Volume: 86
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.07.013