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Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dryâfermented sausages
Najjari, Afef, Boumaiza, Mohamed, Jaballah, Sana, Boudabous, Abdelatif, Ouzari, HaddaâImeneVolume:
8
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1711
Date:
August, 2020
File:
PDF, 606 KB
2020