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Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

✍ Scribed by E. Papamanoli; N. Tzanetakis; E. Litopoulou-Tzanetaki; P. Kotzekidou

Book ID: 117496654
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 267 KB
Volume: 65
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(02)00292-9

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