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Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages
Download2018-08-01
Tang, Kai Xing, Shi, Tiange, Gänzle, Michael G.
The accumulation of taste-active compounds during ripening determines the taste of fermented meats; however, the contribution of defined starter cultures to glutamate during sausage ripening remains unknown. This study investigated the role of lactic acid bacteria and Staphylococcus carnosus on...
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Spring 2021
Optical transport network failures are destructive, costly and inevitable. Therefore, extensive work has been conducted on survivable network designs. Survivable network designs are primarily built around network span failures, and a common approach for improving network resilience against span...
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