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Properties of a fermented, semidry turkey sausage during production with lyophilized and frozen concentrates of Pediococcus cerevisiae


, : Properties of a fermented, semidry turkey sausage during production with lyophilized and frozen concentrates of Pediococcus cerevisiae. Journal of food science: 39 (4) 836-840


US$19.90

DOI: 10.1111/j.1365-2621.1974.tb17990.x


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