Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages
Author:
Funder
European Regional Development Fund
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
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3. Weissella viridescens in meat products – a review;Dušková;Acta Veterinaria,2013
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