Volatile and Biogenic Amines, Microbiological Counts, and Bacterial Amino Acid Decarboxylase Activity throughout the Salt-Ripening Process of Anchovies (Engraulis encrasicholus)

Author： Pons-SáNchez-Cascado S.   Veciana-Nogués M. T.   Bover-Cid S.   Mariné-Font A.   Vidal-Carouu M. C.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.68, Iss.8, 2005-08, pp. : 1683-1689

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