Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Submitted: 18 July 2015
Accepted: 9 October 2015
Published: 1 December 2015
Accepted: 9 October 2015
Abstract Views: 2329
PDF: 990
HTML: 661
HTML: 661
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
project FILVEA, under the Programme of Rural Development 2007/2013 of the Abruzzi region1.
Amadoro C, Rossi F, Piccirilli M, Colavita G. Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese. Ital J Food Safety [Internet]. 2015 Dec. 1 [cited 2024 Mar. 29];4(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.5449
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.