MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00326.x/fullpdf
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3. Microbial population and biochemical changes in fermenting finger millet (Eleusine coracana);ANTONY;World J. Microbiol. Biotechnol.,1997
4. Destruction of Yersinia enterocolitica by Lb. sakei and Ped. acidilactici during low-temperature fermentation of Turkish dry sausage (sucuk);CEYLAN;J. Food Sci.,2000
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