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The Effect of Glucono delta Lactone, Starter Clulture and NaCl on the Production of Staphylococcal Enterotoxign A in the Processing of Fermented Sausage

Year: 1991

Type: article

Source: Korean Journal of Food Science and Technology

Authors: 신현길, 진용구, 이영진, 박우문, 김종배

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W830174235

FWCI:

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Related to: 10