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Semidry and dry fermented sausages
2010Fermentation and drying can be considered to be the oldest way to preserve raw materials. Although the historical origin of fermented meat products remains unknown, fragmentary bibliographical research has traced it back more than 2500 years in China. Many of these products have been known in Europe since the thirteenth through the fourteenth centuries,
Vignolo, Graciela Margarita +2 more
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Fermented sausages with probiotic microorganisms
Meat Industry Journal, 2020I.S. Patrakova +4 more
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