Title: Chemical and Microbiological Changes During Sausage Fermentation and Ripening
Author(s): S.A. Palumbo and J.L. Smith
Citation: In Robert L. Ory and Allen J. St. Angelo, eds., "ACS Symposium Series No. 47, Enzymes in Food and Beverage Processing," pp. 279-294, American Chemical Society (1977)
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