Missing/wrong data? Edit Wikidata item
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince
scientific article published on 21 January 2020
Author/s
Work details
Publication date:
January 21, 2020
Language:
English
Copyright status
Copyright status information is not available for this work. The copyright status depends on the jurisdiction, the author's date of death and the date the work was created or published.
To learn more about copyright terms in different countries, visit the countries and terms page.