Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The role of meat-borne strains of Lactobacilus in raw sausage fermentation

  • Kim, Seung-Hwa (Lab. of Food Engineering, Department of Anumal Produts Science, College of Animal Husbandry, Kon Kuk University)
  • Published : 1996.06.14
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