Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages (Q42725103)

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scientific article published on August 2004
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Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
scientific article published on August 2004

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    Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages (English)

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