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Effect of Commercial Starter Culture on Physicochemical Properties and Biogenic Amine Formation in Traditional Dry-Fermented Beef Sausage



Predrag Ikonić
Tatjana Peulić
Marija Jokanović
Jovana Delić
Snežana Škaljac
Branislav Šojić
Ljubiša Šarić


Meat Technology, Vol. 64 (2023), No. 2

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@article{ikonicetal:2023physicohchemical, author = {Ikonić, Predrag and Peulić, Tatjana and Jokanović, Marija and Delić, Jovana and Škaljac, Snežana and Šojić, Branislav and Šarić, Ljubiša}, title = {Effect of Commercial Starter Culture on Physicochemical Properties and Biogenic Amine Formation in Traditional Dry-Fermented Beef Sausage}, journal = {Meat Technology}, issn = {2466-4812}, eissn = {2560-4295}, year = {2023}, volume = {64}, number = {2}, pages = {63--68}, howpublished = {print}, language = {english}, note = {11}, doi = {10.18485/meattech.2023.64.2.11}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=11}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-11.pdf} }