Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

标题
Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 126, Issue 1-2, Pages 227-234
出版商
Elsevier BV
发表日期
2008-05-31
DOI
10.1016/j.ijfoodmicro.2008.05.031

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