✦ LIBER ✦
Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage
✍ Scribed by Ülkü Dalmış; Ayla Soyer
- Book ID
- 116737336
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 912 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0309-1740
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