The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis
| Image |  |
|---|---|
| Description | scientific article published on 16 March 2013 |
| Author/s |
author: Ivan Holko |
| Publication date | March 16, 2013 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |