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Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia

Petrovská KlobásaEngineeringFood FermentationBiogenic Amines FormationBiotechnologyBiochemical EngineeringNorthern SerbiaAlternative Protein SourceMicrobiologyFood ProcessingFood QualityFood SafetyHealth Sciences