The role of moulds in the ripening process of salami
- 31 January 1986
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 3 (1) , 19-25
- https://doi.org/10.1016/s0740-0020(86)80021-1
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- LACTIC ACID PRODUCTION IN SWEET WORTSJournal of the Institute of Brewing, 1979
- An Appraisal of Identification Methods for Penicillium Species: Novel Taxonomic Criteria Based on Temperature and Water RelationsMycologia, 1973
- Untersuchungen zur Selektion eines technologisch geeigneten und toxikologisch unbedenklichen Schimmelpilz-Stammes für die Rohwurst-HerstellungZentralblatt für Veterinärmedizin Reihe B, 1972