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

    Research output: Contribution to journalArticleResearch

    Original languageEnglish
    Pages (from-to)0998-1001
    JournalJ. food sci.
    Volume5
    Issue number57
    Publication statusPublished - 1 Jan 1994

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