ArticleCurrent microbiology2008
Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakei.
Eric Hüfner et al.PubMed ↗Publisher ↗
No numbers read from the abstract.
2 papers cite it
this papercites it
ArticleCurrent microbiology2008
Eric Hüfner et al.PubMed ↗Publisher ↗
No numbers read from the abstract.