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mdapkevicius950 documents
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Pyrosequencing as a tool for microbial biodiversity discovery
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Time and temperature effect on histamine production in tuna
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Technological characterization of bacteriocin producing strains isolated from a traditional cheese
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Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack
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Pyrosequencing as tool for evaluating the bacterial biodiversity in cheese: study of Pico cheese microflora 
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Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)
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Biogenic amine formation and degradation by potential fish silage starter microorganisms