Starter Cultures: Bacteria

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 137-145

  Cocconcelli, Pier Sandro ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Aroma formation; Bacteria; Fermentation; Meat products; Starter cultures

Indexed keywords

EID: 77951596529     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch13     Document Type: Chapter

References (56)

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