Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products
Author:
Funder
CYTED
Xunta de Galicia
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference47 articles.
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4. Technological advances for enhancing quality and safety of fermented meat products;Ojha;Trends Food Sci Technol,2015
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