Authors: Madden, UA Osweiler, GD Knipe, L Beran, GW Beitz, DG

Citation: Ua. Madden et al., Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, lipid content, and cholesterol of fermented pork and mutton sausage-type mixes, J FOOD SCI, 64(5), 1999, pp. 903-908