Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented Sausage

✍ Scribed by Santiago Ruiz-Moyano; Alberto Martín; María José Benito; Emilio Aranda; Rocío Casquete; María de Guia Córdoba

• Book ID: 111406917
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 299 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02189.x