Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

LWT - Food Science and Technology - Tập 54 - Trang 51-56 - 2013
Raquel Rubio1, Teresa Aymerich1, Sara Bover-Cid1, M. Dolors Guàrdia2, Jacint Arnau2, Margarita Garriga1
1IRTA-Food Safety Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
2Food Technology Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain

Tài liệu tham khảo

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