Production and stability of an Enterococcus faecium bacteriocin during Taleggio cheesemaking and ripening
- 28 February 1995
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 12, 301-307
- https://doi.org/10.1016/s0740-0020(95)80110-3
Abstract
No abstract availableKeywords
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