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Microstructure of fermented sausage

Author:
Katsaras, K., Budras, K.D.
Source:
Meat science 1992 v.31 no.2 pp. 121-134
ISSN:
0309-1740
Subject:
sausages, fermented foods, food processing, muscles, proteins, ultrastructure, texture, food quality
Agid:
1603563