Effect of chloride salts on the fermentative activity of meat lactic acid bacteria
- 30 April 1985
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 2 (2), 103-106
- https://doi.org/10.1016/s0740-0020(85)80002-2
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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