The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages
Frédéric Ravyts(Vrije Universiteit Brussel), Frédéric Leroy(Vrije Universiteit Brussel), Olivier Goemaere(AZ Sint-Lucas), Luc De Vuyst(Vrije Universiteit Brussel), Hubert Paelinck(AZ Sint-Lucas), Liselot Steen(AZ Sint-Lucas)
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