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Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393
Sidira, Marianthi, Mitropoulou, Gregoria, Galanis, Alex, Kanellaki, Maria, Kourkoutas, YiannisVolume:
8
Language:
english
Journal:
Foods
DOI:
10.3390/foods8060219
Date:
June, 2019
File:
PDF, 2.27 MB
english, 2019