Sirini, N. E., Lucas-Gonzalez, R., Fernandez Lopez, J., Viuda Martos, M., Perez Alvarez, J., Frizzo, L. S., . . . Rosmini, M. R. (2021). Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage. Web
Citación estilo ChicagoSirini, Noelia Estefanía, R. Lucas-Gonzalez, J. Fernandez Lopez, M. Viuda Martos, J.A Perez Alvarez, Laureano Sebastian Frizzo, Marcelo Lisandro Signorini Porchiett, M. Virginia Zbrun, and Marcelo Raul Rosmini. Effect of Probiotic Lactiplantibacillus Plantarum and Chestnut Flour (Castanea Sativa Mill) On Microbiological and Physicochemical Characteristics of Dry-cured Sausages During Storage. 2021.
Cita MLASirini, Noelia Estefanía, et al. Effect of Probiotic Lactiplantibacillus Plantarum and Chestnut Flour (Castanea Sativa Mill) On Microbiological and Physicochemical Characteristics of Dry-cured Sausages During Storage. 2021.