Production of fermented sausages using lactic acid bacteria and lactose fermenting yeast isolated from kumiss in inner Mongolia, China
S. Ishii and K. Samejima
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Production of fermented sausages using lactic acid bacteria and lactose fermenting yeast isolated from kumiss in inner Mongolia, China
S. Ishii and K. Samejima