Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

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Detalles Bibliográficos
Autor principal:	Catharina Calochi Pires de Carvalho
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidade Estadual de Maringá 2017
Materias:	Ingeniería salami ripening acceptance Bacterial fermentation
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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