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)
Oliveira M.
·
Elias M.
Document Type
Article
Year published
2022
Published
in Fermentation
Volume: 8, Issue: 2
Indexing
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85123926865
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