PUBLICACIÓN
Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
ACCEDER A LA PUBLICACIÓN:
Ruiz-Moyano S., Martin A., Benito M.J., Hernandez A., Casquete R., de Guia Cordoba M.
2011 FOOD MICROBIOLOGY
Food Science (Q1), Microbiology (Q1)
JCR: 3.283
SJR: 1.587
CITAS
139
DOI
10.1016/j.fm.2011.01.006
EID
2-s2.0-79955838817
ISSN
0740-0020
EISSN
1095-9998
BIBTEX
@article{Casquete2011,title = {Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages},journal = {Food Microbiology},year = {2011},volume = {28},number = {5},pages = {839-847},author = {Ruiz-Moyano, S. and Mart{\'i}n, A. and Benito, M.J. and Hern{\'a}ndez, A. and Casquete, R. and de Guia C{\'o}rdoba, M.}}
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