Diversity of Lactobacillus microflora in homemade raw sausages during the ripening.
| Autor: | Stojanovski, S.1 saso.stojanovski@uklo.edu.mk, Cilev, G.2, Trajanoska, B.3, Stamatova-Yovcheva, K.4, Yovchev, D.4 |
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| Zdroj: | Agricultural Science & Technology (1313-8820). Dec2020, Vol. 12 Issue 4, p371-374. 4p. |
| Databáze: | Academic Search Ultimate |
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