Selection of Lactic Acid Bacteria as Starter Cultures for...

Food Science and Technology Research 2012 Vol. 18; Iss. 5

Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

TSUDA, Harutoshi, MATSUMOTO, Teruki, ISHIMI, Yoshiko
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Volume:
18
Year:
2012
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.18.713
File:
PDF, 779 KB
english, 2012
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