Microbial and physicochemical succession in fermented...

Meat Science 2008 Vol. 80; Iss. 2

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

Nevijo Zdolec, Mirza Hadžiosmanović, Lidija Kozačinski, Željka Cvrtila, Ivana Filipović, Mario Škrivanko, Kristina Leskovar
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Volume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.01.012
File:
PDF, 150 KB
english, 2008
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