Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

标题
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages
作者
关键词
-
出版物
MEAT SCIENCE
Volume 95, Issue 2, Pages 272-280
出版商
Elsevier BV
发表日期
2013-05-19
DOI
10.1016/j.meatsci.2013.05.019

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