L. NELEGATTI; A. BAILLO; M. TORINO; S. FADDA

Effect of selected starter cultures on the microbiological, physicochemical, and sensory characteristics of cured-fermented sausages made with llama (Lama glama) meat

VI International Symposium on Lactic Acid Bacteria I Argentinean-Japanese Lactic Acid Bacteria ?Tohoku Forum for Creativity? Meeting

Lugar: San Miguel de Tucumán; Año: 2024;