Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

por Nediani, Miriam T., García, Luis, Saavedra, Lucila, Martínez, Sandra, López Alzogaray, Soledad, Fadda, Silvina
Publicado 2017