The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

✍ Scribed by Juan C. Nieto-Lozano; Juan I. Reguera-Useros; María del C. Peláez-Martínez; Gonzalo Sacristán-Pérez-Minayo; Ángel J. Gutiérrez-Fernández; Arturo Hardisson de la Torre

• Book ID: 116486005
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 329 KB
• Volume: 21
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2009.10.007