Dry sausage fermented by Lactobacillus rhamnosus strains
- 13 February 2001
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 64 (1-2), 205-210
- https://doi.org/10.1016/s0168-1605(00)00457-8
Abstract
No abstract availableKeywords
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