Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecolo...
| Autores principales: | , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/3192 https://www.sciencedirect.com/science/article/pii/S0168160516303488 https://doi.org/10.1016/j.ijfoodmicro.2016.07.002 |
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