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Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics
Sidira, Marianthi, Karapetsas, Athanasios, Galanis, Alex, Kanellaki, Maria, Kourkoutas, YiannisVolume:
96
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.09.013
Date:
February, 2014
File:
PDF, 885 KB
english, 2014