Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — Part III. Sensory evaluation
- 31 December 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 41 (2) , 211-223
- https://doi.org/10.1016/0309-1740(94)00068-i
Abstract
No abstract availableKeywords
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