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2019•Unpublished venueRequires access

Palatability of sausages inoculated with lactic acid bacteria capable of forming lactic acid at low temperature

Takayuki Murahashi, Mao Nagasawa, Haga Seiichi, Toshiya Hayashi

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Key concepts: Lactic acid, Palatability, Food science, Bacteria, Chemistry, Inoculation, Microbiology, Biology

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