Open AccessUse of thermotolerant lactic acid bacteria as probiotics in cooked meat products
Author(s) -
María de Lourdes PérezChabela,
Norma Leticia Ramírez-Chavarín
Publication year - 2007
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2007v1n2/perez
Subject(s) - lactic acid , food science , bacteria , microbiology and biotechnology , biology , chemistry , genetics