Statistics for Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
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| Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages | 26 |
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| October 2024 | 0 |
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File Visits
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| fermentation-08-00049_Igor Dias et al. 2022.pdf(legacy) | 27 |
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