The yeasts and their chemical changes in the British fresh sausage
Seven hundred and seventeen yeasts isolated from samples of sulphited and unsulphited sausage, skinless sausage, minced beef, and ingredients intended for sausage manufacture, as well as air and equipment in a sausage factory were characterised in detail. Debaryomyces hansenii was the most commonly...
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University of Bath
1985
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Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315436 |