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

Artur X. Roig-Sagues; Manuela Hernandez-Herrero; Emilio I. Lopez-Sabater; Jose J. Rodriguez-Jerez; Maria T. Mora-Ventura

doi:10.4315/0362-028X-59.5.516

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

Artur X. Roig-Sagues, Manuela Hernandez-Herrero, Emilio I. Lopez-Sabater, Jose J. Rodriguez-Jerez, Maria T. Mora-Ventura

Department of Animal and Food Science

Research output: Contribution to journal › Article › Research

53 Citations (Scopus)

Original language	English
Pages (from-to)	516-520
Journal	Journal of Food Protection
Volume	59
Issue number	5
DOIs	https://doi.org/10.4315/0362-028X-59.5.516
Publication status	Published - 1 Jan 1996

Keywords

histamine
Histidine decarboxylase bacteria
ripened sausages

Access to Document

10.4315/0362-028X-59.5.516

Cite this

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

keywords = "histamine, Histidine decarboxylase bacteria, ripened sausages",

author = "Roig-Sagues, {Artur X.} and Manuela Hernandez-Herrero and Lopez-Sabater, {Emilio I.} and Rodriguez-Jerez, {Jose J.} and Mora-Ventura, {Maria T.}",

year = "1996",

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journal = "Journal of Food Protection",

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Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichon, a Spanish cured sausage. / Roig-Sagues, Artur X.; Hernandez-Herrero, Manuela ; Lopez-Sabater, Emilio I.; Rodriguez-Jerez, Jose J.; Mora-Ventura, Maria T.

In: Journal of Food Protection, Vol. 59, No. 5, 01.01.1996, p. 516-520.

Research output: Contribution to journal › Article › Research

TY - JOUR

T1 - Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichon, a Spanish cured sausage

AU - Roig-Sagues, Artur X.

AU - Hernandez-Herrero, Manuela

AU - Lopez-Sabater, Emilio I.

AU - Rodriguez-Jerez, Jose J.

AU - Mora-Ventura, Maria T.

PY - 1996/1/1

Y1 - 1996/1/1

KW - histamine

KW - Histidine decarboxylase bacteria

KW - ripened sausages

U2 - 10.4315/0362-028X-59.5.516

DO - 10.4315/0362-028X-59.5.516

M3 - Article

VL - 59

SP - 516

EP - 520

JO - Journal of Food Protection

JF - Journal of Food Protection

SN - 0362-028X

IS - 5

ER -