Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages.
- 27 March 2003
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 216 (6), 477-482
- https://doi.org/10.1007/s00217-003-0691-6
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Polyamines in food and their consequences for food quality and human healthTrends in Food Science & Technology, 1995