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Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite
Anna D. Kononiuk, Małgorzata Karwowska
Anim Biosci. 2020;33(2):332-338.   Published online May 28, 2019
DOI: https://doi.org/10.5713/ajas.19.0011

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Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite
Asian-Australasian Journal of Animal Sciences. 2020;33(2):332-338   Crossref logo
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Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition
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Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey
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Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat
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Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition
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Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages
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Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy
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