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HARVARD Citation
Lu, S. et al. (n.d.). The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Food control. pp. 869-875. [Online].
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Lu, S. et al. (n.d.). The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Food control. pp. 869-875. [Online].