Histidine Decarboxylase Activity of Enterobacter cloacae S15/19 during the Production of Ripened Sausages and Its Influence on the Formation of Cadaverine

Author: Roig-Sagués Artur X.   Hernández-Herrero Manuela   Rodríiguez-Jerez Jose J.   López-Sabater Emilio I.   Mora-Ventura Maria T.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.60, Iss.4, 1997-04, pp. : 430-432

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