Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.

No abstract is available for this paper.

• Publication year

  2008

• Venue

  Journal of food microbiology

• Publication date

  2008-08-15

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2008.05.031PMID 18573561
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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