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Lactococcus lactis ssp. lactis as Potential Functional
Starter Culture

Jadranka Frece1, Jelena Cvrtila1, Ivana Topić1

  • 1Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.

Food Technology and Biotechnology
|December 2, 2016
PubMed

Keywords:
horsemeat sausagesin vitro adhesionnatural microfloratechnological and functional characterisation

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