✦ LIBER ✦
The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A
✍ Scribed by L. Vermeiren; F. Devlieghere; I. Vandekinderen; U. Rajtak; J. Debevere
- Book ID
- 116736870
- Publisher
- Elsevier Science
- Year
- 2006
- Tongue
- English
- Weight
- 197 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0309-1740
No coin nor oath required. For personal study only.