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Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content

Fausto Gardini1, Maria Martuscelli, Maria Antonietta Crudele

  • 1Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, Via San Giacomo 7, 40126 Bologna, Italy.

Meat Science
|November 9, 2011
PubMed

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