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and P. Kotzekidou. 2003. Characterization of lactic and survival in dairy foods. Journal of Dairy Science acid bacteria isolated from a Greek dry fermented 83(4):894–907. sausage in respect of their technological and probiotic Shah, N., and R. Ravula. 2000. Microencapsulation of properties. Meat Science 65:859–867. probiotic bacteria and their survival in frozen fer- Parente, E., M. Martuscelli, F. Gardini, S. Grieco, M. A. mented dairy desserts. Australian Journal of Dairy Crudele, and G. Suzzi. 2001. Evolution of microbial Technology 55(3):139–144. populations and biogenic amine production in dry Shalaby, A. 1996. Significance of biogenic amines to sausages produced in Southern Italy. Journal of food safety and human health. Food Research Applied Microbiology 90(6):882–891. International 29(7):675–690. Pennacchia, C., D. Ercolini, G

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