The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A. (Q42724732)
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scientific article published on 19 May 2006
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A. |
scientific article published on 19 May 2006 |
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The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A. (English)
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Lactobacillus sakei
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L Vermeiren
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F Devlieghere
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I Vandekinderen
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U Rajtak
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J Debevere
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19 May 2006
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