Document is current

Any future updates will be listed below

Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures

Crossref DOI link: https://doi.org/10.1007/s00217-021-03835-6

Published Online: 2021-08-09

Published Print: 2021-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark