Accelerated production of dry fermented sausage
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
1. Lactic acid bacteria;Axelsson,1993
2. Identification and cloning of a plasmid-encoded erythromycin resistance determinant from Lactobacillus reuteri
3. Effects of starter cultures on the formation of flavour compounds in dry sausage
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