Contribution of enterococci to the volatile profile of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 1

Contribution of enterococci to the volatile profile of slightly-fermented sausages

M.L. Latorre-Moratalla, J. Bosch-Fusté, S. Bover-Cid, T. Aymerich, M.C. Vidal-Carou
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2010.06.033
File:
PDF, 198 KB
english, 2011
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