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Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

✍ Scribed by A.M. Baka; E.J. Papavergou; T. Pragalaki; J.G. Bloukas; P. Kotzekidou

Book ID: 116726752
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 794 KB
Volume: 44
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2010.05.019

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