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

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 82, Issue 1, Pages 125-132

出版商

Elsevier BV

发表日期

2009-01-10

DOI

10.1016/j.meatsci.2009.01.004

Discuss science. Find collaborators. Network.

Join a conversation

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started