Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
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Abstract This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fer...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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