Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry Sausage
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5), 1618-1621
- https://doi.org/10.1111/j.1365-2621.1982.tb04996.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- COMPARISON OF SALAMI SAUSAGE PRODUCED WITH AND WITHOUT ADDITION OF SODIUM NITRITE AND SODIUM NITRATEJournal of Food Science, 1974
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960