Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages

✍ Scribed by Kalliopi Rantsiou; Eleftherios H. Drosinos; Maria Gialitaki; Ioannis Metaxopoulos; Giuseppe Comi; Luca Cocolin

• Book ID: 113645767
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 693 KB
• Volume: 112
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2006.09.001