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Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages
(International Journal of Food Microbiology, 1993)
Fermented sausages were made experimentally with addition of 0.3% (w/w) gluconodeltalactone (GDL) or a starter culture of Lactobacillus plantarum, unable to produce histamine or tyramine. Controls were produced without GDL ...