Reddening and Bacteriological Property of Salami without Addition of Nitrite and Nitrate Using Staphylococcus carnosus and Staphylococcus xylosus as Starter Cultures
- 1 January 1997
- journal article
- Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
- Vol. 68 (8) , 787-796
- https://doi.org/10.2508/chikusan.68.787
Abstract
総合学術電子ジャーナルサイト「J-STAGE」－国内で発行された学術論文全文を読むことのできる、日本最大級の総合電子ジャーナルプラットフォームです。Keywords
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