The influence of spices on the fermentation of a Belgian dry sausage [Processed meat products].
1980
Vandenriessche F. | Vandekerckhove P. | Demeyer D.
Bibliographic information
Language
English
Note
Includes references. Includes statistical data.
Type
Monograph
Corporate Author
Statens Levnedsmiddelinstitut, Soeborg (Denmark).
2012-11-15
AGRIS AP
Data Provider
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