Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages
- 31 March 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 72 (3), 437-445
- https://doi.org/10.1016/j.meatsci.2005.08.013
Abstract
No abstract availableKeywords
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