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Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain

✍ Scribed by Frédéric Leroy; Luc De Vuyst

Book ID: 113645193
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 449 KB
Volume: 100
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2004.10.011

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