Growth characteristics of meat starter cultures
- 31 December 1991
- journal article
- Published by Elsevier in Meat Science
- Vol. 30 (1) , 41-48
- https://doi.org/10.1016/0309-1740(91)90033-m
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry SausageJournal of Food Science, 1982