Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

✍ Scribed by María J. Benito; Manuel J. Serradilla; Santiago Ruiz-Moyano; Alberto Martín; Francisco Pérez-Nevado; María G. Córdoba

• Book ID: 116737371
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 507 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.03.002