Pérez-Chabela, M. de L. Totasaus, A. Guerrero, I. <br/><br/>
Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages 

<br/><br/><label>Subjects--Topical Terms: </label><br/>SALSICHA<br/>CARNE TRATADA<br/>BACTÉRIA<br/>ANÁLISE QUÍMICA<br/>ANÁLISE MICROBIOLÓGICA