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Journal: Fermentation, 2022
Volume: 8
Number: 49
49
Article: Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
Authors: by Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira and Miguel Elias
Link: https://www.mdpi.com/2311-5637/8/2/49

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