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Fadda, S., Y. Sanz, G. Vignolo, M. Aristoy, G. Oliver, Holzapfel. 1994. Biogenic amines and their produc- and F. Toldra. 1999b. Characterization of pork muscle tion by micro-organisms in food. Trends in Food protein hydrolysis caused by Lactobacillus plantarum. Science and Technology 5:42–48. Applied and Environmental Microbiology 65:3540– Hammes, W., 1996. Qualitätsmerkmale von starterkul- 3546. turen. In Stuttgarter Rohwurstforum, edited by H. FAO. 2006. Probiotics in food. Health and nutritional Buckenhüskes. Gewürzmüller,Germany: Stuttgart. properties and guidelines for evaluation. FAO food Hammes, W. P., and C. Hertel. 1998. New developments and nutrition paper 85. in meat starter cultures. Meat Science 49(1):125– Fedtke, I., A. Kamps, B. Krismer, and F. Gotz. 2002. 138.

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