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Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

✍ Scribed by Kalliopi Rantsiou; Eleftherios H. Drosinos; Maria Gialitaki; Rosalinda Urso; Judit Krommer; Judit Gasparik-Reichardt; Szilárd Tóth; Ioannis Metaxopoulos; Giuseppe Comi; Luca Cocolin

Book ID: 113624935
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 379 KB
Volume: 22
Category: Article
ISSN: 0740-0020
DOI: 10.1016/j.fm.2004.05.001

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