"NL - Nizozemsko" . "Neuveden" . . "Water activity, pH, microbial counts (total counts /TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage poli\u010Dan produced using starter culture A (Lactobacillus sakei, Staphylococcus carnosus, ) B (L. sakei, S. carnosus, Pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 \u00B0C or 22 \u00B0C 60 days."@en . "11"^^ . "267;276" . "Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poli\u010Dan"@en . . . "RIV/62156489:_____/01:23400017!RIV/2002/MSM/430002/N" . . "Komprda, Tom\u00E1\u0161" . "678775" . "Meat Science" . . . "Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poli\u010Dan" . "1"^^ . "Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poli\u010Dan" . . . . . . "leden" . . "Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poli\u010Dan"@en . "0"^^ . "1"^^ . "0"^^ . . . "Z(MSM 432100001)" . "biogenic amines; fermented sausage; storage; starter culture; tyramine"@en . . "0309-1740" . "[B968C725C997]" . . "RIV/62156489:_____/01:23400017" . . "Water activity, pH, microbial counts (total counts /TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage poli\u010Dan produced using starter culture A (Lactobacillus sakei, Staphylococcus carnosus, ) B (L. sakei, S. carnosus, Pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 \u00B0C or 22 \u00B0C 60 days." .