Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

Publikation: Bidrag til tidsskriftTidsskriftartikel

OriginalsprogEngelsk
TidsskriftJournal of Applied Microbiology
Vol/bind106
Udgave nummer2
Sider (fra-til)543-553
Antal sider11
ISSN1364-5072
DOI
StatusUdgivet - 2009

ID: 16214321