A polyphasic approach in order to identify dominant lactic acid bacteria during pasta manufacturing

✍ Scribed by P. Russo; R. Beleggia; S. Ferrer; I. Pardo; G. Spano

• Book ID: 116726663
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 413 KB
• Volume: 43
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2010.01.013