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Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products

✍ Scribed by Dereje T. Asefa; Trond Møretrø; Ragnhild O. Gjerde; Solveig Langsrud; Cathrine F. Kure; Maan S. Sidhu; Truls Nesbakken; Ida Skaar


Book ID
113646671
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
361 KB
Volume
133
Category
Article
ISSN
0168-1605

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