Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri
- 1 September 2006
- journal article
- research article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 111 (2), 164-169
- https://doi.org/10.1016/j.ijfoodmicro.2006.04.036
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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