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

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Artur X Roig-Sagues1, Manuela Hernandez-Herrero1, Emilio I Lopez-Sabater1

  • 1Unitat Docent d'Higiene i Inspecció dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain.

Journal of Food Protection
|June 5, 2019
PubMed

Keywords:
Histidine decarboxylase bacteriahistamineripened sausages

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