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The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

Gucukoglu, Ali; Kuplulu, Ozlem (Springer, 2010)

Different starter culture added groups (Group I: Lactobacillus sake, Staphylococcus xylosus; Group II: Lactobacillus plantarum, Staphylococcus carnosus; Group III: Lactobacillus curvatus, Staphylococcus carnosus, and ...