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Uşan E, Kılıç GB, Kılıç B. Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1727-1738. [PMID: 34334809 PMCID: PMC8310405 DOI: 10.1007/s13197-021-05183-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Revised: 05/09/2021] [Accepted: 06/16/2021] [Indexed: 11/25/2022]
Abstract
The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens (Pseudomonas fluorescens, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product.
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Affiliation(s)
- Eyüp Uşan
- Department of Food Engineering, Engineering and Architecture Faculty, Mehmet Akif Ersoy University, Burdur, Turkey
| | - Gülden Başyiğit Kılıç
- Department of Food Engineering, Engineering and Architecture Faculty, Mehmet Akif Ersoy University, Burdur, Turkey
| | - Birol Kılıç
- Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey
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Kadirvel G, Banerjee BB, Meitei S, Doley S, Sen A, Muthukumar M. Market potential and opportunities for commercialization of traditional meat products in North East Hill Region of India. Vet World 2018; 11:118-124. [PMID: 29657390 PMCID: PMC5891861 DOI: 10.14202/vetworld.2018.118-124] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Accepted: 11/27/2017] [Indexed: 11/30/2022] Open
Abstract
The North Eastern (NE) India is renowned for its preference for animal-based food. This region is known for its traditional meat products. However, the popularity of these products remains confined to the specific community/location. The knowledge on the traditional preparation methods is generally passed across generations through practice and word of mouth. The traditional style of preparation and the specific ingredients added to each product makes them unique. In this review, an attempt has been made to identify the initiatives, opportunities, and market potential for commercialization of the traditional meat products. These unique features and properties of the traditional meat products have been highlighted. The commercialization of these products will enhance entrepreneurship development and ensure quality ethnic products to the consumer in the NE hill region of India.
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Affiliation(s)
- G Kadirvel
- Division of Animal Production, ICAR - Research Complex for NEH Region, Umiam, Meghalaya, India
| | - Bandita B Banerjee
- Division of Animal Production, ICAR - Research Complex for NEH Region, Umiam, Meghalaya, India
| | - Surajit Meitei
- Division of Animal Production, ICAR - Research Complex for NEH Region, Umiam, Meghalaya, India
| | - S Doley
- Division of Animal Production, ICAR - Research Complex for NEH Region, Umiam, Meghalaya, India
| | - Arnab Sen
- Division of Animal Production, ICAR - Research Complex for NEH Region, Umiam, Meghalaya, India
| | - M Muthukumar
- National Research Centre on Meat, Hyderabad - 500 092, Telangana, India
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Martinez FAC, Balciunas EM, Converti A, Cotter PD, de Souza Oliveira RP. Bacteriocin production by Bifidobacterium spp. A review. Biotechnol Adv 2013; 31:482-8. [PMID: 23384878 DOI: 10.1016/j.biotechadv.2013.01.010] [Citation(s) in RCA: 130] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2012] [Revised: 01/24/2013] [Accepted: 01/24/2013] [Indexed: 12/20/2022]
Abstract
Bacteriocins are ribosomally-synthesized antibacterial peptides. These compounds are produced by a broad variety of different bacteria belonging mainly to the genus Bifidobacterium, to which health promoting properties have frequently been attributed. However, despite the fact that the identification of Bifidobacterium-associated bacteriocins was first reported in 1980 and that they exhibit antimicrobial activity against pathogenic microorganisms such as Listeria monocytogenes, Clostridium perfringens, and Escherichia coli, relatively little information is still available about the antimicrobial compounds produced by strains of this genus. More detailed understanding of the action mechanisms of these antimicrobials could allow us to determine the extent to which their production contributes to the probiotic properties of specific bifidobacteria strains and, potentially, be of crucial significance for ultimate preservation of functional foods or pharmaceutical applications. Here we review what is already known about their structure, classification, mode of action, functionality, immunity, production and purification.
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Affiliation(s)
- Fabio Andres Castillo Martinez
- Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes 580, São Paulo 05508-900, Brazil
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Turantaş F, Kemahlıoğlu K. Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2012; 49:601-7. [PMID: 24082272 PMCID: PMC3550847 DOI: 10.1007/s13197-010-0200-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2010] [Accepted: 12/08/2010] [Indexed: 11/26/2022]
Abstract
The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T1) and 0.75 (T2). The pH and Eh values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and aw values in T1 and T2 samples significantly decreased (p < 0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.
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Affiliation(s)
- Fulya Turantaş
- Ege Vocational School Food Technology Department, Ege University, 35100 Bornova, İzmir, Turkey
| | - Kemal Kemahlıoğlu
- Ege Vocational School Food Technology Department, Ege University, 35100 Bornova, İzmir, Turkey
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Gyawali R, Ibrahim SA. Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics. Appl Microbiol Biotechnol 2012; 95:29-45. [DOI: 10.1007/s00253-012-4117-x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Revised: 04/17/2012] [Accepted: 04/17/2012] [Indexed: 02/07/2023]
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Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish. J Biosci Bioeng 2010; 110:553-7. [DOI: 10.1016/j.jbiosc.2010.06.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2010] [Revised: 06/04/2010] [Accepted: 06/08/2010] [Indexed: 11/20/2022]
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Ibrahim SA, Alazzeh AY, Awaisheh SS, Song D, Shahbazi A, AbuGhazaleh AA. Enhancement of alpha- and beta-galactosidase activity in Lactobacillus reuteri by different metal ions. Biol Trace Elem Res 2010; 136:106-16. [PMID: 19777168 DOI: 10.1007/s12011-009-8519-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/25/2009] [Accepted: 08/31/2009] [Indexed: 10/20/2022]
Abstract
The hydrolysis of oligosaccharides and lactose is of great importance to the food industry. Normally, oligosaccharides like raffinose, stachyose, and verbascose which are rich in different plants like soy bean are considered indigestible by the human gut. Moreover, many humans suffer from lactose intolerance due to the absence of effective enzyme that can digest lactose. alpha-Galactosidase can digest oligosaccharides like raffinose, while beta-galactosidases can hydrolyze lactose. Therefore, selection of microorganisms safe for human use and capable of producing high levels of enzymes becomes an attractive task. The objective of this study was to investigate the enhancement of alpha- and beta-galactosidase activity in Lactobacillus reuteri by different metal ions. Ten millimolar of Na(+), K(+), Fe(2+), and Mg(2+) and 1 mM of Mn(2+) were added separately to the growth culture of six strains of L. reuteri (CF2-7F, DSM20016, MF14-C, MM2-3, MM7, and SD2112). Results showed that L. reuteri CF2-7F had the highest alpha- and beta-galactosidase activity when grown in the medium with added Mn(2+) ions (22.7 and 19.3 Gal U/ml, respectively). 0.0274% of Mn(2+) ions lead to 27, 18% enhancement of alpha- and beta-galactosidase activity over the control group, and therefore, it could be added to the growth culture of CF2-7F to produce enhanced levels of alpha- and beta-galactosidase activity. The addition of Fe(2+) led to a significant (P < 0.01) decrease in the activity of both enzymes for most strains. This study shows that modified culture medium with that 0.0274% Mn(2+) can be used to promote the production for alpha- and beta-galactosidase in L. reuteri CF2-7F, which may lead to enhancement of alpha- and beta-galactosidase activity and have a good potential to be used in the food industry.
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Affiliation(s)
- Salam A Ibrahim
- North Carolina Agricultural and Technical State University, 163 Carver Hall, Greensboro, NC, USA.
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McQuestin OJ, Shadbolt CT, Ross T. Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis. Appl Environ Microbiol 2009; 75:6963-72. [PMID: 19767477 PMCID: PMC2786527 DOI: 10.1128/aem.00291-09] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2009] [Accepted: 09/09/2009] [Indexed: 12/16/2022] Open
Abstract
Outbreaks of Escherichia coli infections linked to fermented meats have prompted much research into the kinetics of E. coli inactivation during fermented meat manufacture. A meta-analysis of data from 44 independent studies was undertaken that allowed the relative influences of pH, water activity (a(w)), and temperature on E. coli survival during fermented meat processing to be investigated. Data were reevaluated to determine rates of inactivation, providing 484 rate data points with various pH (2.8 to 6.14), a(w) (0.75 to 0.986), and temperature (-20 to 66 degrees C) values, product formulations, and E. coli strains and serotypes. When the data were presented as an Arrhenius model, temperature (0 to 47 degrees C) accounted for 61% of the variance in the ln(inactivation rate) data. In contrast, the pH or a(w) measured accounted for less than 8% of variability in the data, and the effects of other pH- and a(w)-based variables (i.e., total decrease and rates of reduction of those factors) were largely dependent on the temperature of the process. These findings indicate that although temperatures typically used in fermented meat manufacture are not lethal to E. coli per se, when other factors prevent E. coli growth (e.g., low pH and a(w)), the rate of inactivation of E. coli is dominated by temperature. In contrast, inactivation rates at temperatures above approximately 50 degrees C were characterized by smaller z values than those at 0 to 47 degrees C, suggesting that the mechanisms of inactivation are different in these temperature ranges. The Arrhenius model developed can be used to improve product safety by quantifying the effects of changes in temperature and/or time on E. coli inactivation during fermented meat manufacture.
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Affiliation(s)
- Olivia J. McQuestin
- Food Safety Centre, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Hobart, Australia
| | - Craig T. Shadbolt
- Food Safety Centre, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Hobart, Australia
| | - Tom Ross
- Food Safety Centre, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Hobart, Australia
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Erkmen O. Survival of Staphylococcus aureus and aerobic bacteria in sucuks made from starter culture and Thymbra spicata during manufacturing and storage. FOOD AND BIOPRODUCTS PROCESSING 2009. [DOI: 10.1016/j.fbp.2008.02.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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KABAN G, AKSU M, KAYA M. EFFECT OFURTICA DIOICAL. ON THE GROWTH OFSTAPHYLOCOCCUS AUREUSIN TRADITIONAL DRY FERMENTED SAUSAGE (“SUCUK”). ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2008.00125.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Improvement of Raw Sausage Fermentation by Stress-Conditioning of the Starter Organism Lactobacillus sakei. Curr Microbiol 2008; 57:490-6. [DOI: 10.1007/s00284-008-9274-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2008] [Accepted: 07/01/2008] [Indexed: 10/21/2022]
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13
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Thévenot D, Dernburg A, Vernozy-Rozand C. An updated review of Listeria monocytogenes in the pork meat industry and its products. J Appl Microbiol 2006; 101:7-17. [PMID: 16834586 DOI: 10.1111/j.1365-2672.2006.02962.x] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Pork meat and processed pork products have been the sources of outbreaks of listeriosis in France and in other European countries during the last decade. The aim of this review is to understand how contamination, survival and growth of Listeria monocytogenes can occur in pork meat products. This study discusses the presence of L. monocytogenes in raw pork meat, in the processing environment and in finished products. The prevalence of L. monocytogenes generally increases from the farm to the manufacturing plants and this mainly due to cross-contamination. In many cases, this pathogen is present in raw pork meat at low or moderate levels, but foods involved in listeriosis outbreaks are those in which the organism has multiplied to reach levels significantly higher than 1000 CFU g(-1). In such cases, L. monocytogenes has been able to survive and/or to grow despite the hurdles encountered during the manufacturing and conservation processes. Accordingly, attention must be paid to the design of food-processing equipment and to the effectiveness of the cleaning and disinfecting procedures in factories. Finally, the production of safe pork meat products is based on the implementation of general preventive measures such as Good Hygiene Practices, Good Manufacturing and the Hazard Analysis Critical Control Point.
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Affiliation(s)
- D Thévenot
- Unité de Microbiologie Alimentaire et Prévisionnelle, Ecole Nationale Vétérinaire de Lyon, Marcy l'étoile, France.
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Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand C. Fate of Listeria monocytogenes in experimentally contaminated French sausages. Int J Food Microbiol 2005; 101:189-200. [PMID: 15862881 DOI: 10.1016/j.ijfoodmicro.2004.11.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2004] [Revised: 10/05/2004] [Accepted: 11/19/2004] [Indexed: 10/25/2022]
Abstract
Listeria monocytogenes has been recognized as one of the most important foodborne pathogens dealt with by the food. The bacterium has been found in every part along the pork processing industry from the slaughterhouse to the cutting room and the delicatessen factories. During the fermentation and drying of sausages, L. monocytogenes tends to decrease substantially. However, despite the various hurdles in the dry sausage manufacturing process, L. monocytogenes is able to survive and is detected in the final products. The present study has evaluated growth and survival of eight different L. monocytogenes strains (originating from sausage, sausage industry environment and from clinical cases of listeriosis) in experimentally inoculated French sausages with 10(4) cfu g(-1). This study points out the fact that the decrease of L. monocytogenes contamination rate during the manufacturing process of sausages is strain dependent (p < 0.001) and mainly due to the drying and maturation step than to the fermentation itself. Whatever the strains studied, almost no decrease of the contamination rate was noted during the fermentation step. However hurdle-adapted strains (those isolated from sausages or sausage industry environment) were more difficult to cure from sausages (decrease by 1.5 log10) than non-adapted strains (decrease by 3 log10) at the end of the drying period (day 35), when sausages were ready for consumption. These sausages became safe only at the best before date. As a consequence, L. monocytogenes and more particularly those "adapted" strains might represent a very important issue for hygienists since these strains originating from sausages or production environment themselves are likely to contaminate sausages during manufacturing and remain in the final products. However, the high inoculum levels used in the study (10(4) cfu g(-1)) are not representative of the natural contamination of L. monocytogenes commonly encountered in the raw material for sausages. If such contamination happened to be inferior to 100 cfu g(-1), then the manufacturing process used in this study would be able to produce "safe" sausages according to the European regulation requiring the absence of L. monocytogenes in 25 g of food with a tolerance of below 100 cfu g(-1) at the best before date.
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Affiliation(s)
- D Thévenot
- Unité de Microbiologie Alimentaire et Prévisionnelle, Ecole Nationale Vétérinaire de Lyon, B.P. 83, 69280 Marcy l'étoile, France.
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Antara NS, Sujaya IN, Yokota A, Asano K, Tomita F. Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a balinese fermented sausage. J Biosci Bioeng 2004; 98:92-8. [PMID: 16233672 DOI: 10.1016/s1389-1723(04)70248-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2003] [Accepted: 05/17/2004] [Indexed: 11/26/2022]
Abstract
Urutan is a Balinese traditional dry fermented sausage prepared from lean pork and various kinds of spice. Urutan is different from the European sausages, because it is fermented under warm condition with fluctuating temperatures of approximately 25 degrees C at night to 50 degrees C during sun drying. In this study, two of the 71 strains of lactic acid bacteria (LAB) isolated from natural urutan fermentation were used as starter cultures: Lactobacillus plantarum U201, the dominant LAB, and Pediococcus acidilactici U318, a bacteriocin producer. A soft urutan with yellowish brown color was produced using these strains as multiple starters. The starter cultures grew in characteristic succession which reconstructed the natural fermentation process. Lactobacilli were dominant until 48 h fermentation and pediococci dominated at the later stage of fermentation. Proliferation of starter cultures produced lactic acid which resulted in the decrease in pH and coagulation of soluble protein in urutan. Both strains could eliminate the Enterobacteriaceae in urutan after 24 h fermentation, and could suppress and eliminate the occurrence of micrococci at 120 h fermentation. By using a single starter culture, no succession was observed to occur in urutan and the time of elimination of Enterobacteriaceae was delayed. Thus, the strains of L. plantarum U201 and P. acidilactici U318 have great potential for use as multiple starter cultures in urutan fermentation.
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Affiliation(s)
- Nyoman Semadi Antara
- Laboratory of Industrial Microbiology, Study Program of Agricultural Technology, Udayana University, Kampus Bukit Jimbaran Bali 80-362, Indonesia
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IBRAHIM SALAMA, SALAMEH MAYSOUNM. SIMPLE AND RAPID METHOD FOR SCREENING ANTIMICROBIAL ACTIVITIES OF BIFIDOBACTERIUM SPECIES OF HUMAN ISOLATES. ACTA ACUST UNITED AC 2001. [DOI: 10.1111/j.1745-4581.2001.tb00227.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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