Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures
Bakker, W.A.M, Houben, J.H, Koolmees, P.A, Bindrich, U, Sprehe, L
Published in Meat science (01.02.1999)
Published in Meat science (01.02.1999)
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