✦ LIBER ✦
Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor Compounds
✍ Scribed by L.H. Stahnke; A. Holck; A. Jensen; A. Nilsen; E. Zanardi
- Book ID
- 108823463
- Publisher
- Institute of Food Technologists
- Year
- 2002
- Tongue
- English
- Weight
- 662 KB
- Volume
- 67
- Category
- Article
- ISSN
- 0022-1147
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