[Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene].

Name: [Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene].
Author: Liebetrau, B

[Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene]. — المؤلف: Liebetrau, B — Die Nahrung 1976

المؤلف: Liebetrau, B
النشر: Die Nahrung 1976
الوصف: 489-93 p.
الموضوعات: Escherichia coli؛ Food Microbiology؛ Hydrogen-Ion Concentration؛ Lactobacillus؛ Meat؛ Meat-Packing Industry؛ Pediococcus؛ Salmonella