Selection and improvement of lactic acid bacteria used in meat and sausage fermentation
Open Access
- 1 January 1996
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 76 (1-2) , 159-168
- https://doi.org/10.1051/lait:19961-214
Abstract
Le Lait, Dairy Science and Technology, An International Dairy Science Journal with a Worldwide Distribution and ReadershipKeywords
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