Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content
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author: Fausto Gardini Rosalba Lanciotti Nicoletta Belletti Francesca Patrignani |
| Publication date | April 2007 |
| Language | English |
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