Traditional 'air-dried' fermented sausages from Central Germany

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 242-246

  Lücke, Friedrich Karl ^a   Vogeley, Ingo ^a,b  

^a Dept Nutritional Food and Consumer Sciences (OE)   (Germany)

^b NONE   (Germany)

Author keywords

Germany; Hygiene; Small scale processing units; Traditional fermented sausages

Indexed keywords

EID: 84855205265     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.019     Document Type: Article

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