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Volumn 81, Issue , 2017, Pages 144-152

Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties

Author keywords

Fermented sausages; Functional starter cultures; Growth index; Multivariate analyses; Pork

Indexed keywords

ACIDIFICATION; FOOD MICROBIOLOGY; LACTIC ACID; MULTIVARIANT ANALYSIS; SODIUM CHLORIDE;

EID: 85016990558     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.03.051     Document Type: Article
Times cited : (16)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.