The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage (Q42724443)
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scientific article published on November 2003
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage |
scientific article published on November 2003 |
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The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage (English)
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François Deumier
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Antoine Collignan
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1 November 2003
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65
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3
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1165-1174
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