Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low-temperature Fermentation of Turkish Dry Sausage (sucuk)
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Published:2000-08
Issue:5
Volume:65
Page:876-879
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
Ceylan E.,Fung D.Y.C.
Reference31 articles.
1. UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE
2. AOAC., 1990 . Official Methods of Analysis . 15thed. Washington, DC: Association of Official Analytical Chemists. p931 -932 , 937-938.
3. Genomic identification of meat lactobacilli as Lactobacillus sake
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