Microbiology of Meat Curing: IV. A Lyophilized Pediococcus cerevisiae Starter Culture for Fermented Sausage1
AUTOR(ES)
Deibel, R. H.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1057713Documentos Relacionados
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