✦ LIBER ✦
Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages
✍ Scribed by B. Herranz; M. Fernández; E. Hierro; J.M. Bruna; J.A. Ordóñez; L. de la Hoz
- Book ID
- 117496746
- Publisher
- Elsevier Science
- Year
- 2004
- Tongue
- English
- Weight
- 316 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0309-1740
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