Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures
| Image |  |
|---|---|
| Description | scientific article published on 21 June 2008 |
| Author/s |
author: Mariluz Latorre-Moratalla |
| Publication date | June 21, 2008 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |