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About this Agricultural and Biological Sciences article
Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages by Tang, Kai Xing; Shi, Tiange; Gänzle, Michael is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Tang, Kai Xing; Shi, Tiange; Gänzle, Michael
- Publisher
- Springer; Springer-Verlag; Springer Verlag; Springer Science and Business Media LLC (ISSN 0044-3026)
- Published
- 2018
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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