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Improvement of Raw Sausage Fermentation by Stress-Conditioning of the Starter OrganismLactobacillus sakei
Eric Hüfner, Christian HertelVolume:
57
Language:
english
Pages:
7
DOI:
10.1007/s00284-008-9274-x
Date:
November, 2008
File:
PDF, 220 KB
english, 2008