Wikidata

(Q82386327)

English

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluation

scientific article published on 01 January 1995

In more languages

Statements

title
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluation (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060170
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060170%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020

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