Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods

Published 2009 View Full Article

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Title
Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 82, Issue 1, Pages 125-132
Publisher
Elsevier BV
Online
2009-01-10
DOI
10.1016/j.meatsci.2009.01.004

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