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About this Agricultural and Biological Sciences article
The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A by L. Vermeiren; F. Devlieghere; I. Vandekinderen; U. Rajtak; J. Debevere 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
- L. Vermeiren; F. Devlieghere; I. Vandekinderen; U. Rajtak; J. Debevere
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2006
- Field
- Agricultural and Biological Sciences (Life Sciences)
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