Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels: Part III. Sensory evaluation

Marie Louise Heller Stahnke

    Research output: Contribution to journalJournal articleResearchpeer-review

    Fingerprint

    Dive into the research topics of 'Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels: Part III. Sensory evaluation'. Together they form a unique fingerprint.

    Food Science

    Keyphrases