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Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

✍ Scribed by M. Garriga; M. Hugas; P. Gou; M.T. Aymerich; J. Arnau; J.M. Monfort

Book ID: 113275121
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 736 KB
Volume: 32
Category: Article
ISSN: 0168-1605
DOI: 10.1016/0168-1605(96)01122-1

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