Cite
HARVARD Citation
Hilbig, J. et al. (2020). Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings. Journal of food science. 85 (8), pp. 2350-2357. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Hilbig, J. et al. (2020). Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings. Journal of food science. 85 (8), pp. 2350-2357. [Online].