Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei
- 31 March 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 72 (3), 457-466
- https://doi.org/10.1016/j.meatsci.2005.08.010
Abstract
No abstract availableKeywords
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