A polyphasic approach in order to identify dominant lactic acid bacteria during pasta manufacturing

  1. Russo, P.
  2. Beleggia, R.
  3. Ferrer, S.
  4. Pardo, I.
  5. Spano, G.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2010

Alea: 43

Zenbakia: 6

Orrialdeak: 982-986

Mota: Artikulua

DOI: 10.1016/J.LWT.2010.01.013 GOOGLE SCHOLAR
Datuen iturria: Scopus