Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C
HUANG, CHIA-CHERNG, LIN, CHIN-WENVolume:
58
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-58.11.1227
Date:
November, 1995
File:
PDF, 2.43 MB
1995