Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
- DOI
- 10.3390/microorganisms5020026
- Published
- 2017-05-17
- Container
- Microorganisms
- Publisher
- MDPI AG
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.3390/microorganisms5020026,
title = {Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages},
author = {Miriam Nediani and Luis García and Lucila Saavedra and Sandra Martínez and Soledad López Alzogaray and Silvina Fadda},
year = {2017},
journal = {Microorganisms},
doi = {10.3390/microorganisms5020026},
url = {https://doi.org/10.3390/microorganisms5020026}
}RIS
TY - JOUR TI - Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages AU - Miriam Nediani AU - Luis García AU - Lucila Saavedra AU - Sandra Martínez AU - Soledad López Alzogaray AU - Silvina Fadda PY - 2017 JO - Microorganisms DO - 10.3390/microorganisms5020026 UR - https://doi.org/10.3390/microorganisms5020026 ER -
APA
Nediani, M., García, L., Saavedra, L., Martínez, S., Alzogaray, S. L., & Fadda, S. (2017). Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Microorganisms. https://doi.org/10.3390/microorganisms5020026
Source records
- crossref · retrieved 2026-09-24T19:01:49.004Z