Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages
In order to assess the distribution of the biogenic amine (BA) producing capability within the bacterial populations occurring during production of dry fermented sausages, four different types of sausage processing, three with the use of starter cultures and one without, were investigated. All the m...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1612 |