ÖZTÜRK, Fatma; GÜNDÜZ, Hatice; GÜNDÜZ, Fettah. Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages. Italian Journal of Food Science, Singapore, v. 38, n. 2, p. 41–55, 2026. DOI: 10.15586/ijfs.v38i2.3321. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3321. Acesso em: 15 apr. 2026.