Microbiological events and evolution of histidine and tyrosine decarboxylase-containig bacteria during the elaboration of “Fuet”, a Spanish ripened sausage

Microbiological events and evolution of histidine and tyrosine decarboxylase-containig bacteria during the elaboration of “Fuet”, a Spanish ripened sausage
A.X. Roig, M.M. Hernández, J.L. Rodríguez, E.I. López and M.T. Mora