Application of the bacteriocinogenicLactobacillus sakeiCTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres
- 31 December 1998
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 15 (6) , 639-650
- https://doi.org/10.1006/fmic.1998.0208
Abstract
No abstract availableKeywords
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