Histidine-Decarboxylase Activity of Enterobacter cloacae (S15/19) During the Elaboration of Ripened Sausages and Its Influence on the Formation of Cadavine

    Research output: Contribution to journalArticleResearch

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

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