Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

Published 2008 View Full Article

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Title
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 80, Issue 4, Pages 1238-1248
Publisher
Elsevier BV
Online
2008-06-04
DOI
10.1016/j.meatsci.2008.05.032

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