Publication | Closed Access
The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages
55
Citations
29
References
2016
Year
Fermented SausagesBiomanufacturingFood FermentationBiotechnologyTechnological QualityMicrobiologyFood ProcessingMeat QualityFood QualityMedicineFood TechnologyFood SafetyStarter Culture TypesHealth Sciences
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