Wikidata

(Q47323402)

English

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

scientific article published on 3 January 2008

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title
Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22063339
retrieved
14 January 2018
reference URL
http://europepmc.org/abstract/MED/22063339

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