Evaluation of Lactobacillus casei ATCC 393 protective...

Food Control 2014 / 08 Vol. 42

Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages

Sidira, Marianthi, Galanis, Alex, Nikolaou, Anastasios, Kanellaki, Maria, Kourkoutas, Yiannis
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Volume:
42
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2014.02.024
Date:
August, 2014
File:
PDF, 422 KB
english, 2014
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