Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

Published 2010 View Full Article

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Title
Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 1, Pages 54-61
Publisher
Elsevier BV
Online
2010-05-26
DOI
10.1016/j.lwt.2010.05.019

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