✦ LIBER ✦
Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
✍ Scribed by José M. Bruna; Juan A. Ordóñez; Manuela Fernández; Beatriz Herranz; Lorenzo de la Hoz
- Book ID
- 117496251
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 182 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0309-1740
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