PREPARATION OF UNCOOKED SEMIDRY FERMENTED SAUSAGE BY LACTIC-ACID BACTERIA

被引：0
|
作者：
KATO, T
ITAYA, T
NOSE, M
TAHARA, T
SUGIMOTO, M
SATO, Y
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1990年 / 37卷 / 04期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：248 / 255
页数：8
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