Publication | Closed Access
The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)
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Citations
31
References
2011
Year
Petrovská KlobásaFood FermentationLactic Acid BacteriaMicrobial EcologyFood BioprocessingMicrobiologyMedicineArtisan Serbian SausageHealth Sciences
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