Effect of the use of autochthonousLactobacillus curvatus,Lactobacillus plantarumandStaphylococcus xylosusstrains on microbiological and biochemical properties of the Sardinian fermented sausage

✍ Scribed by Nicoletta P. Mangia, Antonio Trani, Aldo Di Luccia…

• Book ID: 120754877
• Publisher: Springer
• Year: 2013
• Tongue: English
• Weight: 300 KB
• Volume: 236
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-013-1915-z