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Controlling Biogenic Amines in Traditional Food Fermentations in Regional Europe (BIAMFOOD)
Date du début: 1 févr. 2008, Date de fin: 31 janv. 2011,
"Food fermentations are among the traditional industries that have a long standing history worldwide. In spite of great technological advantages, much of the industry is still based on traditional, experienced-based techniques that are strongly rooted in specific geographic regions. In food fermentations, consortia of microorganisms are essential to the process, and determine the characteristics o ...
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