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Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

Lorenzo, José M.; Gómez, María; Fonseca, Sonia
  • 期刊名称Food Control
  • 作者Lorenzo, José M.; Gómez, María; Fonseca, Sonia
  • 卷第46卷
  • 印刷ISSN0956-7135
  • 文件大小282.83KB
  • 发表时间2014-12
  • DOI10.1016/j.foodcont.2014.05.025
  • 页码382-389
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