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Journal: Microorganisms, 2017
Volume: 5
Number: 26

Article: Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
Authors: by Miriam T. Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray and Silvina Fadda
Link: https://www.mdpi.com/2076-2607/5/2/26

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