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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Effects of starter cultures on the formation of flavour compounds in dry sausage

J L Berdagué1, P Monteil, M C Montel

  • 1Station de Recherches sur la Viande, INRA Theix, 63122 Saint Genés-Champanelle, France.

Meat Science
|November 9, 2011
PubMed

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