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Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
Zagorec, Monique, Champomier-Vergès, Marie-ChristineVolume:
5
Language:
english
Journal:
Microorganisms
DOI:
10.3390/microorganisms5030056
Date:
September, 2017
File:
PDF, 510 KB
english, 2017