reference/32268879

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/32268879

Outgoing Links

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endingPage	490
issn	0309-1740
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pageRange	486-490
publicationName	Meat Science
startingPage	486
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bibliographicCitation	Paulsen P, Vali S, Bauer F. Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures. Meat Sci. 2011 Dec;89(4):486–90. doi: 10.1016/j.meatsci.2011.05.014. PMID: 21664055.
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date	201112
identifier	https://doi.org/10.1016/j.meatsci.2011.05.014 https://pubmed.ncbi.nlm.nih.gov/21664055
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures
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Total number of triples: 47.