The role of high count of lactic acid bacteria and low count of Staphylococci in the form ation of discolourations in dry sausage
E. Petäjä and E. Puolanne
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The role of high count of lactic acid bacteria and low count of Staphylococci in the form ation of discolourations in dry sausage
E. Petäjä and E. Puolanne