Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage
Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Rubén Agregán(Centro Tecnológico del Mar), Paulo E. S. Munekata(Centro Tecnológico de Automoción de Galicia)
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