Temas
Mostrando ítems 1-1 de 1
-
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
(Elsevier, 2016-11)Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent ...