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    Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity by Fontana, Cecilia Alejandra, Bassi, Daniela, López, Constanza María, Pisacane, Vicenza, Otero, María Claudia, Puglisi, Edoardo, Rebecchi, Annalisa, Cocconcelli, Pier Sandro, Vignolo, Graciela Margarita

    Published 2018
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    info:ar-repo/semantics/artículo

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