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Raw meat fermentation : an approach to the study of selected characteristics of Pediococci and other lactic acid bacteria important to Brazilian salami processing

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239476

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:239476
Date	January 1994
Creators	Martins, Jose Francisco Pereira
Publisher	University of Reading
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation