Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
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| Description | scientific article published on 28 March 2020 |
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author: Maria J Fraqueza Cristina M. Alfaia Maria José Fernandes Almudena Cózar Ana F Borges Herminia Vergara Pérez L Patarata Luis T Gama |
| Publication date | March 28, 2020 |
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