MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAMS

被引：0

作者：

LUCKE, FK

机构：

来源：

FLEISCHWIRTSCHAFT | 1986年 / 66卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：302 / 309

页数：8

共 50 条

[21] THE MICROBIOLOGICAL STATE OF DRY FERMENTED SAUSAGE IN THE EASTERN NETHERLANDS
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