Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage

Published 2008 View Full Article

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Title
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 122, Issue 3, Pages 328-332
Publisher
Elsevier BV
Online
2008-01-09
DOI
10.1016/j.ijfoodmicro.2008.01.005

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