Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal
- 1 July 2009
- journal article
- research article
- Published by Elsevier BV in Meat Science
- Vol. 82 (3), 389-398
- https://doi.org/10.1016/j.meatsci.2009.02.009
Abstract
No abstract availableKeywords
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