Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use
- 28 April 2000
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 55 (3), 297-300
- https://doi.org/10.1016/s0309-1740(99)00156-4
Abstract
No abstract availableKeywords
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