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Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

2019-07-25T15:28:24+01:00August 1st, 2019|

This paper cites the use of aCOLyte automated colony counter.

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