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Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages
DOI: https://doi.org/10.2478/ausal-2019-0004 | Journal eISSN: 2066-7744
Language: English
Page range: 54 - 69
Published on: Dec 31, 2019
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
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© 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.