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The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat
The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat
2018
A. Soloveva
E. Sayfulmulyukov
T. Savostina
O. Zinina
A. Mizhevikina
I. Lykasova
S. Merenkova
Keywords:
Food science
Fermentation
Biology
Ripening
Nitrite
Fermentation in food processing
Flavour
Chemistry
Starter
Aroma
Microorganism
Correction
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