Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
- 31 May 2007
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 76 (1), 112-122
- https://doi.org/10.1016/j.meatsci.2006.10.019
Abstract
No abstract availableKeywords
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