Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

✍ Scribed by G. Kaban; M. Kaya

• Book ID: 111405678
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 122 KB
• Volume: 73
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.00906.x