Histidine Decarboxylase Activity of Bacteria Isolated from Raw and Ripened Salchichón, a Spanish Cured Sausage

Author: Roig-Sagues Artur X.   Hernandez-Herrero Manuela   Lopez-Sabater Emilio I.   Rodriguez-Jerez Jose J.   Mora-Ventura Maria T.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.59, Iss.5, 1996-05, pp. : 516-520

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