Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses

Author: Pircher Anita   Bauer Friedrich   Paulsen Peter  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.226, Iss.1-2, 2007-11, pp. : 225-231

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