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
• DOI: 10.1111/j.1750-3841.2011.02461.x