Comparing natural and selected starter cultures in meat and cheese fermentations

Author:

Bassi Daniela,Puglisi Edoardo,Cocconcelli Pier Sandro

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference34 articles.

1. Handbook of Indigenous Fermented Foods, revised and expanded;Steinkraus,1995

2. Fermented Foods and Beverages of the World;Tamang,2010

3. Biodiversity and the survival of autochthonous fermented products;Garabal;Int Microbiol,2007

4. Lactic acid bacteria as functional starter cultures for the food fermentation industry;Leroy;Trends Food Sci Technol,2004

5. Systems biology of lactic acid bacteria: a critical review;Teusink;Microb Cell Fact,2011

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