Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

S. Bañón, R. Serrano, M. Bedia
2013 CyTA - Journal of Food  
doi:10.1080/19476337.2013.809798 fatcat:ukg45c2g6nbmrctpr7qrhyjioq