Proteomics - Zbyněk Zdráhal

Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages

LWT-FOOD SCIENCE AND TECHNOLOGY

Kamenik, J; Duskova, M; Sedo, O; Salakova, A; Pavlik, Z; Zdrahal, Z; Karpiskova, R, 2015: Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages. LWT-FOOD SCIENCE AND TECHNOLOGY 61(2), p. 492 - 495, doi: 10.1016/j.lwt.2014.12.012

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