Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies

    Research output: Contribution to journalArticleResearchpeer-review

    71 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)784-787
    JournalJournal of Food Protection
    Volume57
    Issue number9
    DOIs
    Publication statusPublished - 1 Jan 1994

    Cite this