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

Jose Juan Rodriguez Jerez, A.X. Roig Sagués, M.M. Hernández Herrero, E.I. López Sabater, M.T. Mora Ventura

    Research output: Contribution to journalArticleResearch

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

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