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Garriga, M., Marcos, B., Martín, B., Veciana-Nogués, M. T., Bover-Cid, S., Hugas, S., and Aymerich, T. (2005). Starter cultures and excessive strain processing to improve the hygiene and security of slightly fermented sausages. Mariné-Font, A., Vidal-Carou, M. C., Izquierdo-Pulido, M., Veciana-Nogués, M. T., and Hernández-Jover, T. (1995). Les amines biogenes dans les aliments: leur signification, leur analyse. Bover-Cid, S., Izquierdo-Pulido, M., and Vidal-Carou, M. C. (2000a). Influence of hygienic high quality of raw supplies on biogenic amine manufacturing during ripening and storage of dry fermented sausages. Latorre-Moratalla, M. L., amino acids manufacturer USA Bover-Cid, S., Talon, R., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M. J., Elias, M., Drosinos, E. H., Lauková, A., and Vidal-Carou, M. C. (2010a). Distribution of aminogenic exercise amongst potential autochthonous starter cultures. Leggi di più