Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species
- 1 December 1988
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 7 (4) , 339-347
- https://doi.org/10.1016/0168-1605(88)90060-8
Abstract
No abstract availableKeywords
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