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DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .4. AMINO-ACID PROFILE
Authors:
WAADE C STAHNKE LH
Citation:
C. Waade et Lh. Stahnke, DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .4. AMINO-ACID PROFILE, Meat science, 46(1), 1997, pp. 101-114
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