Abstract
The ripening and maturing techniques used to process meat products quickly lead to a distinctive surface colonization by a great number of mycetes. © 2008 Springer New York.
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CITATION STYLE
APA
Spotti, E., Berni, E., & Cacchioli, C. (2008). Characteristics and applications of molds. In Meat Biotechnology (pp. 181–195). Springer New York. https://doi.org/10.1007/978-0-387-79382-5_8
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