Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

✍ Scribed by Jacob Gøtterup; Karsten Olsen; Susanne Knøchel; Karsten Tjener; Louise H. Stahnke; Jens K.S. Møller

• Book ID: 116737211
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 785 KB
• Volume: 78
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.07.023