Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection
出版年份 2020 全文链接
标题
Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2020-10-20
DOI
10.1007/s00217-020-03621-w
参考文献
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