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Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture

BiosynthesisBiomanufacturingFood FermentationIn Vitro FermentationAminogenesis ControlPressurized Meat BatterStarter CultureEngineeringBiochemical EngineeringBiotechnologyFood BiotechnologyAlternative Protein SourceMicrobiologyMeat QualityFood QualityMeat ScienceHealth Sciences