[Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene]. [electronic resource]

Name: [Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene]. [electronic resource]
Author: Liebetrau, B

[Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene]. [electronic resource] — المؤلف: Liebetrau, B — 1976

المؤلف: Liebetrau, B
النشر: 1976
الوصف: 489-93 p.
الموضوعات: Escherichia coli؛ Food Microbiology؛ Hydrogen-Ion Concentration؛ Lactobacillus؛ Meat؛ Meat-Packing Industry؛ Pediococcus؛ Salmonella