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Suzzi, G., and F. Gardini. 2003. Biogenic amines in dry lated from goat’s milk and cheese. International fermented sausages: A review. International Journal Journal of Food Microbiology 30(3):271–280. of Food Microbiology 88:41–54. Viallon, C., J. Berdagué, M. Montel, R. Talon, J. F. Talon R., S. Leroy, I. Lebert, P. Giammarinaro, J. Martin, N. Kondjoyan, and C. Denoyer. 1996. The Chacornac, M. Latorre-Moratalla, C. Vidal-Carou, E. effect of stage of ripening and packaging on volatile Zanardi, M. Conter, and A. Lebecque. 2008. Safety content and flavour of dry sausage. Food Research improvement and preservation of typical sensory International 29:667–674. qualities of traditional dry fermented sausages using Villani, F., A. Casaburi, C. Pennacchia, L. Filosa, F. autochthonous starter cultures

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