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The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

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Citace článku v časopise:
HOLKO, Ivan, Jan HRABĚ, Alexandra ŠALAKOVÁ a Vojtěch RADA. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. Meat Science [online]. 2013, vol. 94, iss. 3, s. 275-279. [cit. 2019-06-19]. ISSN 0309-1740. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0309174013000752.

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