Halotolerant and Halophilic Histamine-Forming Bacteria Isolated during the Ripening of Salted Anchovies (Engraulis encrasicholus)

Author: Hernández-Herrero M. Manuela   Roig-sagués Arture X.   Rodríguez-Jerez José J.   Mora-Ventura M. Teresa  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.62, Iss.5, 1999-05, pp. : 509-514

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