✦ LIBER ✦
Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”
✍ Scribed by Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Francisco Pérez-Nevado; María G. Córdoba
- Book ID
- 108828934
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 761 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0950-5423
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