Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time
Pelle Thonning Olesen, Anne Strunge Meyer, Louise Heller StahnkeVolume:
66
Year:
2004
Language:
english
DOI:
10.1016/s0309-1740(03)00189-x
File:
PDF, 495 KB
english, 2004