Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains

Tekijä Pinto, R. A., de Paula, A. V., Rossi, E. A., de Valdez, G. F., Roselino, M. N., Cavallini, D. C. U., Ract, J. N. R., de Almeida, J. F., Canaan, J. M. M.
Julkaistu 2019