Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2008.04108.x/fullpdf
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3. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages;Bover-Cid;J Food Prot,2000
4. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages;Bover-Cid;Int J Food Microbiol,2001
5. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages;Bover-Cid;Eur Food Res Technol,2003
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