Microbial associations of Greek meat, with special emphasis on fermented sausages

Microbial associations of Greek meat, with special emphasis on fermented sausages

Bibliographic Details
Main Author: Arkoudelos, John S.
Published: University of Bath 1992
Subjects:
664
Food technology & food microbiology
Online Access:https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332314

Internet

https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332314

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