(Q42725103)
Statements
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Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages (English)
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T Komprda
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D Smělá
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P Pechová
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L Kalhotka
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J Stencl
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B Klejdus
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1 August 2004
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67
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4
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607-616
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Identifiers
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