Microbiology of the British fresh sausage
It has been demonstrated that in fresh sausage different microbial populations, dominated by either M. thermosphactum, yeasts or lactobacilli, may develop on storage in response to the storage history of the meat used in manufacture and other factors such as the level(s) of HSO3- or SO32- contained....
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University of Bath
1977
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.480218 |