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Use of two autochthonous bacteriocinogenic strains as start..:
J. David García-López
;
Federica Barbieri
;
Alberto Baños
...
http://www.sciencedirect.com/science/article/pii/S2665927123001831. , 2023
Link:
https://doi.org/10.1016/j.crfs.2023.100615
RT Journal T1
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f423312f251e4756bc27a1df8a10ba0f&Exemplar=1&LAN=DE A1 J. David García-López A1 Federica Barbieri A1 Alberto Baños A1 Jose Manuel Garcia Madero A1 Fausto Gardini A1 Chiara Montanari A1 Giulia Tabanelli PB Elsevier YR 2023 K1 Autochthonous starter strains K1 Fermented sausages K1 Bioprotective cultures K1 Listeria monocytogenes K1 Biogenic amines K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2665927123001831 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2023.100615 DO https://doi.org/10.1016/j.crfs.2023.100615 SF ELIB - SuUB Bremen
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