Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

  1. Di Gioia, D.
  2. Mazzola, G.
  3. Nikodinoska, I.
  4. Aloisio, I.
  5. Langerholc, T.
  6. Rossi, M.
  7. Raimondi, S.
  8. Melero, B.
  9. Rovira, J.
Revista:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Any de publicació: 2016

Volum: 235

Pàgines: 53-59

Tipus: Article

DOI: 10.1016/J.IJFOODMICRO.2016.06.019 GOOGLE SCHOLAR