Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low-temperature Fermentation of Turkish Dry Sausage (sucuk)

✍ Scribed by E. Ceylan; D.Y.C. Fung

• Book ID: 108822985
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 107 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb13603.x