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Reduction of Biogenic Amine Formation Using a Negative Amino Acid–Decarboxylase Starter Culture for Fermentation of Fuet Sausages
BOVER-CID, SARA, HUGAS, MARTA, IZQUIERDO-PULIDO, MARIA, VIDAL-CAROU, M. CARMENVolume:
63
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-63.2.237
Date:
February, 2000
File:
PDF, 91 KB
english, 2000