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Publications by Leidys Sarmiento Ortiz

Evaluation of the Physicochemical Properties of Fermented Sausages With Staphylococcus Xylosus and Lactobacillus Sakei

Pakistan Journal of Nutrition

Occupational Health

English

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Methods for the Evaluation of Antibiotic Resistance in Lactobacillus Isolated From Fermented Sausages

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The Use of Tomato Powder Fermented With Pediococcus Pentosaceus and Lactobacillus Sakei for the Ready-To-Cook Minced Meat Product Quality Improvement

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The Use of Tomato Powder Fermented With Pediococcus Pentosaceus and Lactobacillus Sakei for the Ready-To-Cook Minced Meat Product Quality Improvement

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