论文信息 - Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity - 字舞流文

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

B. Hézard | S. Chaillou | M. Desmonts | M. Champomier-Vergès | E. Hamon | C. Fassel | Gwendoline Coeuret | Lysiane Fougy