Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

• Autores: Judit Gasparik-Reichardt, Maria Gialitaki, Szilárd Tóth, Giuseppe Comi, Ioannis Metaxopoulos, Judit Krommer, Eleftherios H. Drosinos, Rosalinda Urso, Kalliopi Rantsiou, Luca Simone Cocolin
• Localización: Food microbiology, ISSN 0740-0020, Vol. 22, Nº 1 (January), 2005, págs. 19-28
• Idioma: inglés
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