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The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

✍ Scribed by Holko, I.; Hrabě, J.; Šalaková, A.; Rada, V.

Book ID: 120901851
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 419 KB
Volume: 94
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.03.005

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