"Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization"
written by Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Barbara Di Maggio, Mariangela Gallo, Milena Sinigaglia,
published by Food and Nutrition Sciences, Vol.6 No.5, 2015
has been cited by the following article(s):
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