Functional meat starter cultures for improved sausage fermentation.

Frederic Leroy, Jurgen Verluyten, Luc De Vuyst

Research output: Contribution to journalArticle

438 Citations (Scopus)
Original languageEnglish
Pages (from-to)270-285
Number of pages16
JournalInternational Journal of Food Microbiology
Volume106
Publication statusPublished - 2006

Bibliographical note

International Journal of Food Microbiology, 106, 270-285

Cite this