Aroma components from dried sausages fermented with Staphylococcus xylosus-Reference-Cited by-同舟云学术

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Aroma components from dried sausages fermented with Staphylococcus xylosus

Published:1994-01 Issue:1 Volume:38 Page:39-53
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Stahnke L.H.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Kjeltec system I. Tecator Application note,1979

2. Danish Meat Research Institute,1970

3. Leatherhead Food R.A.,1987

4. Proc. 38th Int. Congr. Meat Sci. Technol.;Berdagué,1992

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