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PROPERTIES OF A FERMENTED, SEMIDRY TURKEY SAUSAGE DURING PRODUCTION WITH LYOPHILIZED AND FROZEN CONCENTRATES OF Pediococcus cerevisiae |
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| Authors: | J E KELLER J C ACTON |
| Affiliation: | Dept. of Food Science, Clemson University, Clemson, SC 29631 |
| Abstract: | |
| Keywords: | |