Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages
Authors
É. Laslo
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Cluj-Napoca, Romania
É. György
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Cluj-Napoca, Romania
A. Czikó
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Cluj-Napoca, Romania
DOI: https://doi.org/10.2478/ausal-2019-0004 | Journal eISSN: 2066-7744
Language: English
Page range: 54 - 69
Published online: Dec 31, 2019
Published in print: Dec 1, 2019
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Related subjects:
© 2019 É. Laslo, É. György, A. Czikó, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.