✦ LIBER ✦
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages
✍ Scribed by Frédéric Ravyts; Liselot Steen; Olivier Goemaere; Hubert Paelinck; Luc De Vuyst; Frédéric Leroy
- Book ID
- 113625621
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 778 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0740-0020
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