Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
- 22 January 1999
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 46 (2) , 95-104
- https://doi.org/10.1016/s0168-1605(98)00170-6
Abstract
No abstract availableKeywords
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