Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage
- 1 June 1998
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 15 (3) , 347-353
- https://doi.org/10.1006/fmic.1997.0179
Abstract
No abstract availableKeywords
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