Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods

✍ Scribed by Luca Cocolin; Paola Dolci; Kalliopi Rantsiou; Rosalinda Urso; Carlo Cantoni; Giuseppe Comi

• Book ID: 116737611
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 303 KB
• Volume: 82
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.01.004