Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages
- 30 September 1996
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 32 (1-2), 173-183
- https://doi.org/10.1016/0168-1605(96)01122-1
Abstract
No abstract availableKeywords
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