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.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Argitalpen urtea: 2016

Alea: 235

Orrialdeak: 53-59

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2016.06.019 GOOGLE SCHOLAR