Technological Characterisation of Probiotic Lactic Acid...

Foods 2020 / 05 Vol. 9; Iss. 5

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

de L. Agüero, Nadia, Frizzo, Laureano S., Ouwehand, Arthur C., Aleu, Gonzalo, Rosmini, Marcelo R.
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9050596
Date:
May, 2020
File:
PDF, 301 KB
2020
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