Work

Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update

Year: 2006

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2006.10.022

Authors: Mohammed Salim Ammor, Baltasar Mayo

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Productos Lácteos de Asturias

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1999496436

FWCI: 11.8

Cites: 91

Cited by: 455

Related to: 10