Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage-Reference-Cited by-同舟云学术

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage

Published:2008-10 Issue:2 Volume:80 Page:272-277
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

de las Rivas B.,Ruiz-Capillas C.,Carrascosa A.V.,Curiel J.A.,Jiménez-Colmenero F.,Muñoz R.

Publisher

Elsevier BV

Subject

Food Science

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4. Molecular methods for the detection of biogenic amine-producing bacteria on foods;Landete;International Journal of Food Microbiology,2007

5. Microbial processes in the manufacture of dry sausage and raw ham;Lücke;Fleischwirtschaft,1986

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