✦ LIBER ✦

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture

✍ Scribed by M.L. Latorre-Moratalla; S. Bover-Cid; T. Aymerich; B. Marcos; M.C. Vidal-Carou; M. Garriga

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects on Escherichia coli O157:H7 and

✍ Anas A. Al-Nabulsi; Richard A. Holley 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 164 KB

Manufacturing of fermented goat milk wit

✍ J.M. Kongo; A.M. Gomes; F.X. Malcata 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB

Control of food spoiling bacteria in coo

✍ Almudena Soriano; HelgeM. Ulmer; AmaliaG.M. Scannell; R.Paul Ross; Colin Hill; A 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 366 KB