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New Research: Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage https://t.co/co6Uf77UoT #microbiology
New Research: Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage https://t.co/co6Uf77UoT #microbiology