Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
書誌事項
- 公開日
- 2001-04
- 権利情報
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- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
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- 10.1016/s0168-1605(00)00525-0
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
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- International Journal of Food Microbiology
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International Journal of Food Microbiology 65 (1-2), 113-123, 2001-04
Elsevier BV