Sirini, N. E., Lucas González, R., Fernández López, J., Viuda Martos, M., Pérez Álvarez, J. A., 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, Noelí Estefanía, R. Lucas González, J. Fernández López, M. Viuda Martos, J. A. Pérez Álvarez, Laureano Sebastian Frizzo, Marcelo Lisandro Signorini Porchietto, María 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, Noelí 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.