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Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

✍ Scribed by Régine Talon; Sabine Leroy; Isabelle Lebert; Philippe Giammarinaro; Jean-Paul Chacornac; Mariluz Latorre-Moratalla; Carmen Vidal-Carou; Emanuela Zanardi; Mauro Conter; Annick Lebecque

Book ID: 113646353
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 283 KB
Volume: 126
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2008.05.031

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