Sulphite preservation of British fresh sausage
The microbial associations that developed in commercially produced sulphited and unsulphited sausages during storage for up to 8 days at a variety of temperatures were identified. Such associations were comprised of domiinant, e.g. Brochothrix thermosphacta, yeasts and lactic acid bacteria, or minor...
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University of Bath
1983
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.346829 |