Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”

标题
Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 1, Pages S58-S63
出版商
Wiley
发表日期
2008-12-10
DOI
10.1111/j.1750-3841.2008.01014.x

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