Article Versions Notes

Nediani MT, García L, Saavedra L, Martínez S, López Alzogaray S, Fadda S. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Microorganisms. 2017; 5(2):26. https://doi.org/10.3390/microorganisms5020026

Nediani, Miriam T., Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, and Silvina Fadda. 2017. "Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages" Microorganisms 5, no. 2: 26. https://doi.org/10.3390/microorganisms5020026

Nediani, M. T., García, L., Saavedra, L., Martínez, S., López Alzogaray, S., & Fadda, S. (2017). Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Microorganisms, 5(2), 26. https://doi.org/10.3390/microorganisms5020026