The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis
Holko, I., Hrabě, J., Šalaková, A., Rada, V.Volume:
94
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.03.005
Date:
July, 2013
File:
PDF, 419 KB
english, 2013