Effect of Addition of Chloride Salts on Rancidity of Ground Pork Inoculated with a Moraxella or a Lactobacillus Species
- 1 January 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1), 302-303
- https://doi.org/10.1111/j.1365-2621.1983.tb14861.x
Abstract
No abstract availableKeywords
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