Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

Food Control

Volumn 20, Issue 9, 2009, Pages 796-801

  Mah, Jae Hyung ^a   Hwang, Han Joon ^a  

^a Korea University   (South Korea)

Author keywords

Biogenic amines; Myeolchi jeot; Salted and fermented anchovy; Staphylococcus xylosus; Starter culture

Indexed keywords

BACILLUS LICHENIFORMIS; ENGRAULIDAE; ENGRAULIS JAPONICUS; STAPHYLOCOCCUS XYLOSUS;

EID: 63449116397     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.10.005     Document Type: Article

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