Studies on the relation of biochemical, organoleptical and microbiological charateristics of semidry raw smoked sausages with added bacterial starter cultures (in Russian)

Studies on the relation of biochemical, organoleptical and microbiological charateristics of semidry raw smoked sausages with added bacterial starter cultures (in Russian)
M.M. Mikhailova, V.V. Krylova, V.G. Vasilyev, O.V. Dyomina, G.I. Solodovnikova, I.G. Anisimova, I.V. Lagoda and G.V. Kosareva