Histidine decarboxylase activity of Enterobacter clacae S15/19 during the production of ripened sausages and its influence on the formation of cadaverine

    Research output: Contribution to journalArticleResearch

    7 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)430-432
    JournalJournal of Food Protection
    Volume60
    Issue number4
    Publication statusPublished - 1 Jan 1997

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