Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages
- 31 December 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 35 (3) , 371-385
- https://doi.org/10.1016/0309-1740(93)90042-g
Abstract
No abstract availableKeywords
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