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H. Yongjin, X. Wensyongjin and L. Xiaoyong, “Changes in Biogenic Amines in Fermented Silver Carp Sausages Inoculated with Mixed Starter Cultures,” Food Chemistry, Vol. 104, No. 1, 2007, pp. 188-195. doi:10.1016/j.foodchem.2006.11.023

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