Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes

✍ Scribed by U.A. Madden; G.D. Osweiler; L. Knipe; G.W. Beran; D.C. Beitz

• Book ID: 108821900
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 204 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb15937.x