Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages
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31. Dez. 2019
Über diesen Artikel
Online veröffentlicht: 31. Dez. 2019
Seitenbereich: 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.
Laslo, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringCluj-Napoca, Romania
György, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceCluj-Napoca, Romania
Czikó, A.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceCluj-Napoca, Romania