Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time/temperature

Jose Juan Rodriguez Jerez, EI López-Sabater, MM Hernández-Herrero, MT Mora-Ventura

    Research output: Contribution to journalArticleResearch

    24 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)993-997
    JournalJournal of Food Science
    Volume59
    Issue number5
    Publication statusPublished - 1 Jan 1994

    Cite this

    Rodriguez Jerez, J. J., López-Sabater, EI., Hernández-Herrero, MM., & Mora-Ventura, MT. (1994). Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time/temperature. Journal of Food Science, 59(5), 993-997.