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Title: Raw meat fermentation : an approach to the study of selected characteristics of Pediococci and other lactic acid bacteria important to Brazilian salami processing.
Author: Martins, Jose Francisco Pereira.
ISNI:       0000 0001 3620 3828
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1994
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology