✦ LIBER ✦
Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product
✍ Scribed by Amalia G.M Scannell; Paul M Kenneally; Elke K Arendt
- Book ID
- 113644971
- Publisher
- Elsevier Science
- Year
- 2004
- Tongue
- English
- Weight
- 357 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0168-1605
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