Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures
- 31 December 2005
- journal article
- Published by Elsevier BV in Food Microbiology
- Vol. 22 (6), 529-538
- https://doi.org/10.1016/j.fm.2004.11.016
Abstract
No abstract availableKeywords
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