Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

✍ Scribed by Essid, Ines; Hassouna, Mnasser

• Book ID: 120364840
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 395 KB
• Volume: 32
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2013.02.003