Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages.-Reference-Cited by-同舟云学术

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Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages.

Published:2003-03-27 Issue:6 Volume:216 Page:477-482
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Bover-Cid Sara,Hernández-Jover Teresa,Miguélez-Arrizado M. Jesús,Vidal-Carou M. Carmen

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-003-0691-6.pdf

Reference24 articles.

1. Mariné-Font A, Vidal-Carou MC, Izquierdo-Pulido M, Veciana-Nogués MT, Hernández-Jover T (1995) Ann Falsif Expert Chim Toxicol 88:119–140

2. Brink Bt, Damink C, Joosten H, Huis in't Veld J (1990) Int J Food Microbiol 11:73–84

3. Halász A, Baráth A, Simon-Sarkadi L, Holzapfel W (1994) Trends Food Sci Technol 5:42–49

4. Bover-Cid S, Holzapfel WH (1999) Int J Food Microbiol 53:33–41

5. Bearson S, Bearson B, Foster J (1997) FEMS Microbiol Lett 147:173–180

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