Effect of major spices in Lebanon bologna [spice sausage mixture] on acid production by starter culture organisms [Lactobacillus plantarum and Pediococcus cerevisiae]

Saved in:
Bibliographic Details
Published inJournal of Food Protection Vol. 41
Main Authors Kissinger J.C, Zaika L.L
Format Journal Article
LanguageEnglish
Published 1978
Online AccessGet more information

Cover

More Information
Bibliography:Q
Q10