A possible approach to assess acidification of meat starter cultures: a case study from some wild strains ofLactobacillus plantarum

  • Autochthonous meat starters
  • Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
  • Journal of the Science of Food and Agriculture, December 2016, Wiley
  • DOI: 10.1002/jsfa.8135

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http://dx.doi.org/10.1002/jsfa.8135

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