Formation of nitrosoheme and heme in dry sausages using catalase positive strains of lactic acid bacteria a starter cultures
E. Slinde and J. Nordal
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Formation of nitrosoheme and heme in dry sausages using catalase positive strains of lactic acid bacteria a starter cultures
E. Slinde and J. Nordal