The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Published 2010 View Full Article

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Title
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 27, Issue 7, Pages 945-954
Publisher
Elsevier BV
Online
2010-06-05
DOI
10.1016/j.fm.2010.05.030

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