Utilization of Probiotic Starter Cultures for the Manufacture of Low-fat Functional Fermented Sausages

Published 2012 View Full Article

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Title
Utilization of Probiotic Starter Cultures for the Manufacture of Low-fat Functional Fermented Sausages
Authors
Keywords
-
Journal
Korean Journal for Food Science of Animal Resources
Volume 28, Issue 1, Pages 51-58
Publisher
Korean Society for Food Science of Animal Resources
Online
2012-08-20
DOI
10.5851/kosfa.2008.28.1.51

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