PREPARATION OF UNCOOKED SEMIDRY FERMENTED SAUSAGE BY LACTIC-ACID BACTERIA

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作者：

KATO, T

ITAYA, T

NOSE, M

TAHARA, T

SUGIMOTO, M

SATO, Y

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来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1990年 / 37卷 / 04期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：248 / 255

页数：8

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