Heterofermentative process in dry fermented sausages - a case report Cited by

Acta Veterinaria > Archive > 2013, Vol. 82 > Issue 2 > p. 181 > Cited by

Acta Vet. Brno 2013, 82: 181-186

https://doi.org/10.2754/avb201382020181

Heterofermentative process in dry fermented sausages - a case report

Josef Kameník¹, Marta Dušková², Alena Saláková¹, Ondrej Šedo³

¹University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic
²University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic
³Core Facility – Proteomics, CEITEC – Central European Institute of Technology, Masaryk University, Brno, Czech Republic

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Jadán Piedra Felipe: Selective determination of lactic acid in dry-fermented sausages using a sensor based on immobilized lactate oxidase. Food Biotechnology 2019, 33, 272. <https://doi.org/10.1080/08905436.2019.1618713>

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Acta Vet. Brno 2013, 82: 181-186

Heterofermentative process in dry fermented sausages - a case report

Crossref Cited-by Linking