Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products
Book:
BENEFICIAL MICROBES IN FERMENTED AND FUNCTIONAL FOODS
- Rai, VR (coord.)
- Bai, JA (coord.)
ISBN: 978-1-4822-0663-0, 978-1-4822-0662-3
Year of publication: 2015
Pages: 35-54
Type: Book chapter