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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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Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation

Karsten Tjener1, Louise H Stahnke, Lone Andersen

  • 1Chr. Hansen A/S, Bøge Allé 10-12, Hørsholm DK-2970, Denmark.

Meat Science
|November 9, 2011
PubMed

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