Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichon, a Spanish cured sausage

Research output: Contribution to journalArticleResearch

52 Citations (Scopus)
Original languageEnglish
Pages (from-to)516-520
JournalJournal of Food Protection
Volume59
Issue number5
DOIs
Publication statusPublished - 1 Jan 1996

Keywords

  • histamine
  • Histidine decarboxylase bacteria
  • ripened sausages

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