Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage
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| Description | scientific article published on December 8, 2007 |
| Author/s |
author: Rosario Muñoz Francisco Jiménez-Colmenero Blanca de Las Rivas Claudia Ruiz-Capillas |
| Publication date | December 8, 2007 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309174007004007?httpAccept=text/xml |
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