Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. [electronic resource]

By: Contributor(s): Producer: 20110414Description: 870-7 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 86
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Publication Type: Journal Article

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