Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties
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- 31 October 2003
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 65 (2), 859-867
- https://doi.org/10.1016/s0309-1740(02)00292-9
Abstract
No abstract availableThis publication has 31 references indexed in Scilit:
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