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The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system
✍ Scribed by Karsten Tjener; Louise H. Stahnke; Lone Andersen; Jan Martinussen
- Book ID
- 113645081
- Publisher
- Elsevier Science
- Year
- 2004
- Tongue
- English
- Weight
- 462 KB
- Volume
- 97
- Category
- Article
- ISSN
- 0168-1605
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