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Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringCluj-Napoca, Romania
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Laslo, É.
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É. György

É. György

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceCluj-Napoca, Romania
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György, É.
 and 
A. Czikó

A. Czikó

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceCluj-Napoca, Romania
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Czikó, A.
  
Dec 31, 2019
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Published Online: Dec 31, 2019
Page range: 54 - 69
DOI: https://doi.org/10.2478/ausal-2019-0004
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© 2019 É. Laslo et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
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Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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