Physiochemical and textural properties of Common carp fermented sausages inoculated with mixed starter cultures of Pediococcus pentosaceus and Lactobacillus plantarum
Jafarpour, A, Yazdanprast, F, Safaru, R
Published in Majallah-i ilmī-i shīlāt-i Īrān (Online) (01.01.2017)
Published in Majallah-i ilmī-i shīlāt-i Īrān (Online) (01.01.2017)
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