Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages
Pérez-Chabela, María de Lourdes, Totosaus, Alfonso, Guerrero, IsabelVolume:
28
Journal:
Ciência e Tecnologia de Alimentos
DOI:
10.1590/s0101-20612008000100019
Date:
March, 2008
File:
PDF, 144 KB
2008