Komprda, T <br/><br/>
Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.  [electronic resource] 

 -  Meat science  Nov 2010 
 - 870-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2010.07.013  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Base Sequence<br/>Biogenic Amines--biosynthesis<br/>Enterococcus--genetics<br/>Fermentation<br/>Food Microbiology<br/>Histidine Decarboxylase--analysis<br/>Lactobacillus--genetics<br/>Meat Products--microbiology<br/>Sequence Analysis, DNA<br/>Tyrosine Decarboxylase--analysis