✦ LIBER ✦
The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage
✍ Scribed by François Deumier; Antoine Collignan
- Book ID
- 117496691
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 277 KB
- Volume
- 65
- Category
- Article
- ISSN
- 0309-1740
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