Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages-Reference-Cited by-同舟云学术

Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages

Published:2001-04 Issue:1-2 Volume:65 Page:113-123
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Bover-Cid Sara,Izquierdo-Pulido Maria,Vidal-Carou M.Carmen

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference23 articles.

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5. Effect of proteolytic starter cultures of Staphylococcus spp. on the biogenic amine formation during the ripening of dry fermented sausages;Bover-Cid;Int. J. Food Microbiol.,1999

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