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Preparation of High-Quality Fermented Fish Product
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Tyramine degradation by micrococci during ripening of fermented sausage

R G Leuschner1, W P Hammes

  • 1Institut für Allgemeine Lebensmitteltechnologie und-mikrobiologie, Universität Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.

Meat Science
|November 9, 2011
PubMed

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