Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|39|5|539-547

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.39, Iss.5, 2015-10, pp. : 539-547

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