Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages

标题
Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages
作者
关键词
-
出版物
FOOD CONTROL
Volume 42, Issue -, Pages 315-320
出版商
Elsevier BV
发表日期
2014-02-22
DOI
10.1016/j.foodcont.2014.02.024

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