The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages
- 6 June 2001
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 59 (1), 97-107
- https://doi.org/10.1016/s0309-1740(01)00058-4
Abstract
No abstract availableKeywords
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