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Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite

Sükrü Kurt1, Omer Zorba

  • 1Department of Food Technology, Vocational School, University of Adıyaman, Adiyaman, Turkey. sukrukurt@hotmail.com

Journal of the Science of Food and Agriculture
|August 27, 2010
PubMed
Abstract

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