Next Article in Journal
Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking
Next Article in Special Issue
Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
Previous Article in Journal
Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain
Previous Article in Special Issue
Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
 
 

Order Article Reprints

Journal: Foods, 2020
Volume: 9
Number: 596

Article: Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
Authors: by Nadia de L. Agüero, Laureano S. Frizzo, Arthur C. Ouwehand, Gonzalo Aleu and Marcelo R. Rosmini
Link: https://www.mdpi.com/2304-8158/9/5/596

MDPI offers high quality article reprints with convenient shipping to destinations worldwide. Each reprint features a 270 gsm bright white cover and 105 gsm premium white paper, bound with two stitches for durability and printed in full color. The cover design is customized to your article and designed to be complimentary to the journal.

Order Cost and Details

Shipping Address

Billing Address

Notes or Comments

Validate and Place Order

The order must be prepaid after it is placed

req denotes required fields.
Back to TopTop