Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
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| Description | scientific article published on August 1, 2004 |
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| Publication date | August 1, 2004 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309-1740(04)00017-8?httpAccept=text/xml |
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| Missing/wrong data? | Edit Wikidata item |