✦ LIBER ✦
Microbiological events during the elaboration of "fuet", a Spanish ripened sausage Relationships between the development of histidine- and tyrosine-decarboxylase-containing bacteria and pH and water activity
✍ Scribed by A. X. Roig-Sagués; M. M. Hernández-Herrero; E. I. López-Sabater; J. J. Rodríguez-Jerez; M. T. Mora-Ventura
- Book ID
- 105901173
- Publisher
- Springer
- Year
- 1999
- Tongue
- English
- Weight
- 63 KB
- Volume
- 209
- Category
- Article
- ISSN
- 0044-3026
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