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Use of Autochthonous Pediococcus acidilactici and Staphylococcus vitulus Starter Cultures in the Production of “Chorizo” in 2 Different Traditional Industries

✍ Scribed by Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Emilio Aranda; María G. Córdoba


Book ID
111407177
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
897 KB
Volume
77
Category
Article
ISSN
0022-1147

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