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1986•Journal of Food ProtectionRequires access

Evaluation of Summer Sausage Manufactured Using Mixed Lactobacillus and Leuconostoc Starter Culture

Olive-Jean Burrowes, Florian Schmidt, K.L. Smith, James V. Chambers

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Key concepts: Starter, Food science, Lactobacillus plantarum, Flavor, Leuconostoc, Acetaldehyde, Chemistry, Sensory analysis

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