Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

EE Vaughan - Meat Science, 2006 - Elsevier
A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …

[引用][C] Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

C Pennacchia, EE Vaughan, F Villani - Meat Science, 2006 - cir.nii.ac.jp
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on
their probiotic properties | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ …

[引用][C] Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

C PENNACCHIA, EE VAUGHAN, F VILLANI - Meat science, 2006 - pascal-francis.inist.fr
Potential probiotic Lactobacillus strains from fermented sausages : Further investigations on
their probiotic properties CNRS Inist Pascal-Francis CNRS Pascal and Francis …

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties.

C Pennacchia, EE Vaughan, F Villani - Meat Science, 2005 - europepmc.org
A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

C Pennacchia, EE Vaughan, F Villani - Meat Science, 2006 - library.wur.nl
A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …

Potential probiotic Lactobacillus strains from fermented sausages: further investigations on their probiotic properties.

C Pennacchia, EE Vaughan, F Villani - 2006 - cabidigitallibrary.org
A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

C Pennacchia, EE Vaughan, F Villani - Meat Science, 2006 - research.wur.nl
A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

C Pennacchia, EE Vaughan, F Villani - Meat Science, 2006 - infona.pl
A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

C Pennacchia, EE Vaughan, F Villani - Meat science, 2006 - pubmed.ncbi.nlm.nih.gov
A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …

[引用][C] Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

C PENNACCHIA, EE VAUGHAN, F VILLANI - Meat science, 2006 - Elsevier