Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics

✍ Scribed by Sidira, Marianthi; Karapetsas, Athanasios; Galanis, Alex; Kanellaki, Maria; Kourkoutas, Yiannis

• Book ID: 121461008
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 885 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.09.013