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Volumn 92, Issue 4, 2012, Pages 721-727

The effect of kimchi on the microbiological stability of fermented sausage

Author keywords

Fermented sausage; Freeze dried kimchi powder; Kimchi; Lactic acid bacteria; Microbiological stability; Starter culture

Indexed keywords

FERMENTED SAUSAGES; FREEZE-DRIED KIMCHI-POWDER; KIMCHI; LACTIC ACID BACTERIA; MICROBIOLOGICAL STABILITY; STARTER CULTURES;

EID: 84865552282     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.06.028     Document Type: Article
Times cited : (9)

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