Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy-Reference-Cited by-同舟云学术

Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

Published:2001-06 Issue:6 Volume:90 Page:882-891
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:

Author:

Parente E.,Martuscelli M.,Gardini F.,Grieco S.,Crudele M.A.,Suzzi G.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2001.01322.x/fullpdf

Reference35 articles.

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3. Histamine in rohwürsten österreichischer herkunft;Bauer;Wiener Tierärztliche,1989

4. Relationship between biogenic amine contents and the size of dry fermented sausages;Bover-Cid;Meat Science,1999

5. Occurrence and formation of biological amines in food;Brink;International Journal of Food Microbiology,1990

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