Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage. [electronic resource]

By: Contributor(s): Producer: 19981101Description: 239-43 p. digitalISSN:
  • 0003-6919
Subject(s): Online resources: In: Applied microbiology vol. 9
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Publication Type: Journal Article

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