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Microflora in Sausages Pasteurized at Low Temperature and Their Sensory Evaluation.
SUGIYAMA, Masaaki, MISHIRO, Tatsuya, TSUKAMASA, Yasuyuki, MINEGISHI, Yutaka, SUZUKI, Tetsuya, TAKAMA, KozoVolume:
42
Year:
1995
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.42.55
File:
PDF, 975 KB
1995