Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C

Author: Huang Chia-Cherng   Lin Chin-Wen  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.58, Iss.11, 1995-11, pp. : 1227-1233

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