Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

✍ Scribed by R. Talon; I. Lebert; A. Lebert; S. Leroy; M. Garriga; T. Aymerich; E.H. Drosinos; E. Zanardi; A. Ianieri; M.J. Fraqueza; L. Patarata; A. Lauková

• Book ID: 116737140
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 188 KB
• Volume: 77
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.05.006