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

Academic Article
Publication Date:
2008
abstract:
[object Object]
Iris type:
01.01 Articolo in rivista
Keywords:
ARDRA-PCR; Fermented sausages; Lactic acid bacteria; RAPD-PCR; Starter cultures; Technological characterization
List of contributors:
Handle:
https://iris.cnr.it/handle/20.500.14243/252899
Published in:
MEAT SCIENCE
Journal