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Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening
T. Komprda, P. Sládková, V. DohnalVolume:
83
Year:
2009
Language:
english
DOI:
10.1016/j.meatsci.2009.07.002
File:
PDF, 816 KB
english, 2009