Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time
- 11 September 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (3) , 675-687
- https://doi.org/10.1016/s0309-1740(03)00189-x
Abstract
No abstract availableKeywords
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