Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages
| Autor: | Mikami, Nana, Tsukada, Yoshiro, Pelpolage, Samanthi Wathsala, Han, Kyu-Ho, Fukushima, Michihiro, Shimada, Kenichiro |
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| Zdroj: | In Heliyon February 2020 6(2) |
| Databáze: | ScienceDirect |
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