Starter Cultures in the Processing of Meat by Fermentation and Dehydration
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چکیده
When Dr. Acton asked me last summer to give a lecture in this meeting, he made me the following suggestion: “Personally, I would like to hear about your life’s research in the area of meat preservation by fermentation and dehydration, and about the importance of bacteria in this process.” So, following his suggestion, let me tell you today about my research on starter cultures, an endeavour in which I have spent half of my life.
منابع مشابه
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