Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat
M. RACCACHVolume:
51
Year:
1986
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1986.tb11173.x
File:
PDF, 276 KB
english, 1986