Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage

✍ Scribed by Federico Baruzzi; Alessandra Matarante; Leonardo Caputo; Maria Morea

• Book ID: 116736661
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 226 KB
• Volume: 72
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.07.013