✦ LIBER ✦
Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y
✍ Scribed by Nevijo Zdolec; Mirza Hadžiosmanović; Lidija Kozačinski; Željka Cvrtila; Ivana Filipović; Mario Škrivanko; Kristina Leskovar
- Book ID
- 116737351
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 150 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0309-1740
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