Effects of sodium lactate on the quality of dry fermented Chinese style sausages inoculated with lab culture of Pediococcus emtpsaceis atcc

Effects of sodium lactate on the quality of dry fermented Chinese style sausages inoculated with lab culture of Pediococcus emtpsaceis atcc

Rai, K.P.; Xia, W.
URI: http://dl.nsf.ac.lk/handle/1/7996
Date: 2008

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