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Preparation of High-Quality Fermented Fish Product
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Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase

Jacob Gøtterup1, Karsten Olsen, Susanne Knøchel

  • 1University of Copenhagen, Faculty of Life Science, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.

Meat Science
|November 9, 2011
PubMed

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