Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a north-eastern region of Italy
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.42.2013.3.12
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4. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages;Cocolin L;Appl. Envir. Microbiol.,2001
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