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Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

Meat PackagingBiomanufacturingFood FermentationFermentation TemperatureSilver Carp SausagesFood EngineeringMicrobiologyPediococcus PentosaceusFood BioprocessingMedicineMeat ScienceFood SafetyHealth Sciences