Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B
- 30 April 2001
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 18 (2) , 115-131
- https://doi.org/10.1006/fmic.2000.0382
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
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