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

Author： Nediani Miriam T.   García Luis   Saavedra Lucila   Martínez Sandra   López Alzogaray Soledad   Fadda Silvina  

Publisher： MDPI

E-ISSN： 2076-2607|5|2|26-26

ISSN： 2076-2607

Source： Microorganisms, Vol.5, Iss.2, 2017-05, pp. : 26-26

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