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Physical properties (pH and aw value) of fermented sausages inoculated with Yersinia enterocolitica
Physical properties (pH and aw value) of fermented sausages inoculated with Yersinia enterocolitica
2019
Radmila Mitrović
Vesna Jankovic
Jelena Ciric
V Z Djordjevic
Z Lj Juric
M R Mitrovic-Stanivuk
Branislav Baltić
Keywords:
Food science
Inoculation
Yersinia enterocolitica
Chemistry
Fermentation
Biology
Correction
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