Changes in physicochemical and microbiological properties of dry-cured sausages from sulfur-fed pork during fermentation

Changes in physicochemical and microbiological properties of dry-cured sausages from sulfur-fed pork during fermentation
M. G. Ju, J. H. Kim, G. E. Hong, S .J. Yeon, N. Y. Lee, W. Y. Cho, H. J. Jang and C. H. Lee