Staphylococcus Spp. and Lactobacillus Sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

AuthID
 P-00W-49D
8
Author(s)
Dias I.
·
Laranjo M.
·
Potes M.E.
·
Ricardo-Rodrigues S.
·
Tipo de Documento
Article
Year published
2022
Publicado
in Fermentation
Volume: 8, Número: 2, Páginas: 49
Indexing
Scopus®
Crossref®13
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85123926865
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