Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

✍ Scribed by M.G. Bonomo; A. Ricciardi; T. Zotta; E. Parente; G. Salzano

• Book ID: 116737463
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 854 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.05.032