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The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening
MA Yu-xia, LU Shi-ling, LI Kai-xiong, LI Rui-ting
Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (02) : 55-59.
The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening
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