Aroma Formation by Staphylococcus Starter Cultures - The Influence of Process Parameters in the Production of Fermented Sausages

Pelle Thonning Olesen

Research output: Book/Report › Ph.D. thesis › Research

Original language	English

Publication status	Published - 2003

1 Finished

Aroma formation by staphylococcus starter cultures - the influence of growth parameters
Olesen, P. T., Meyer, A. S., Stahnke, L. H., Vrang, A., Martinussen, J., Houlberg, U. & Andersen, H. J.
Ansat eksternt
01/06/1999 → 24/06/2003
Project: PhD

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