Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

Articolo
Data di Pubblicazione:
2008
Abstract:
[object Object]
Tipologia CRIS:
01.01 Articolo in rivista
Keywords:
ARDRA-PCR; Fermented sausages; Lactic acid bacteria; RAPD-PCR; Starter cultures; Technological characterization
Elenco autori:
Link alla scheda completa:
https://iris.cnr.it/handle/20.500.14243/252899
Pubblicato in:
MEAT SCIENCE
Journal