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Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage

✍ Scribed by C. Ruiz-Capillas; F. Jiménez Colmenero; A.V. Carrascosa; R. Muñoz

No coin nor oath required. For personal study only.

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Biogenic amine production by Gram-positi

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