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Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

✍ Scribed by Landeta, G.; Curiel, J.A.; Carrascosa, A.V.; Muñoz, R.; de las Rivas, B.

Book ID: 121185811
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 463 KB
Volume: 95
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.05.019

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