Histamine, cadaverine and putrescine forming bacteria from ripened Spanish sempreserved anchovies

J.J. Rodríguez Jérez, E.I. López Sabater, A.X. Roig Sagues, M.T. Mora Ventura

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Cite this

@article{01e53d3113534606a181f82516b32249,

title = "Histamine, cadaverine and putrescine forming bacteria from ripened Spanish sempreserved anchovies",

author = "{Rodr{\'i}guez J{\'e}rez}, J.J. and {L{\'o}pez Sabater}, E.I. and {Roig Sagues}, A.X. and {Mora Ventura}, M.T.",

year = "1994",

month = jan,

day = "1",

language = "English",

volume = "5",

pages = "0998--1001",

journal = "Journal of Food Science",

issn = "0022-1147",

number = "57",

}