Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics
Rouhi, M., Sohrabvandi, S., Mortazavian, A. M.Volume:
53
Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398.2010.531407
Date:
January, 2013
File:
PDF, 329 KB
english, 2013