Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization"
written by Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Barbara Di Maggio, Mariangela Gallo, Milena Sinigaglia,
published by Food and Nutrition Sciences, Vol.6 No.5, 2015

has been cited by the following article(s):

[1]	Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages
	2020

[2]	Chapter Application of Molecular Methods in Fermented Meat Microbiota: Biotechnological and Food Safety Benefits: Maria Grazia Bonomo*, Caterina Cafaro
	2017

[3]	Application of Molecular Methods in Fermented Meat Microbiota: Biotechnological and Food Safety Benefits
	2016

[4]	Fermented Meat Products: Health Aspects
	2016

[5]	ISOLATION AND CHARACTERIZATION OF STARTER CULTURE BACTERIA FOR ENSET (Ensete ventricosum) FERMENTATION MSc THESIS
	2015

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