Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

Published 2011 View Full Article

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Title
Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 28, Issue 5, Pages 839-847
Publisher
Elsevier BV
Online
2011-02-03
DOI
10.1016/j.fm.2011.01.006

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