Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluation期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluation

Authors:	Stahnke L H

Affiliation:	Department of Biotechnology, Technical University of Denmark, Building 221, Lyngby 2800, Denmark.

Abstract:

Keywords:
本文献已被 PubMed 等数据库收录！