Yeast strains as potential aroma enhancers in dry fermented...

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International Journal of Food Microbiology 2015 / 2

Yeast strains as potential aroma enhancers in dry fermented sausages

Flores, Mónica, Corral, Sara, Cano-García, Liliana, Salvador, Ana, Belloch, Carmela
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Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2015.02.028
Date:
February, 2015
File:
PDF, 347 KB
english, 2015
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