Use of Lactococcus lactis subsp. cremoris NCDO 763 and -ketoglutarate to improve the sensory quality of dry fermented sausages

Author: Herranz B.   Fernandez M.   Hierro E.   Bruna J.M.   Ordonez J.A.   de la Hoz L.  

Publisher: Elsevier

ISSN: 0309-1740

Source: Meat Science, Vol.66, Iss.1, 2004-01, pp. : 151-163

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Abstract