Microbiological composition and sensory characterization analysis of fermented sausage using strains isolated from Korean fermented foods

Published 2022 View Full Article

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Title
Microbiological composition and sensory characterization analysis of fermented sausage using strains isolated from Korean fermented foods
Authors
Keywords
-
Journal
Food Science of Animal Resources
Volume -, Issue -, Pages -
Publisher
Korean Society for Food Science of Animal Resources
Online
2022-10-20
DOI
10.5851/kosfa.2022.e56

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