Influence of technological conditions of sausage...

Food Microbiology 2012 Vol. 29; Iss. 1

Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273

M.L. Latorre-Moratalla, S. Bover-Cid, J. Bosch-Fusté, M.C. Vidal-Carou
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Volume:
29
Year:
2012
Language:
english
Pages:
6
DOI:
10.1016/j.fm.2011.08.004
File:
PDF, 301 KB
english, 2012
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