Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time

✍ Scribed by Karsten Tjener; Louise H. Stahnke; Lone Andersen; Jan Martinussen

• Book ID: 116736257
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 185 KB
• Volume: 67
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2003.11.017