ReviewMicroorganisms2017
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.
Monique Zagorec et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.
51 papers cite it
this papercites it
ReviewMicroorganisms2017
Monique Zagorec et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.