Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

Published 2010 View Full Article

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Title
Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 87, Issue 4, Pages 321-329
Publisher
Elsevier BV
Online
2010-11-14
DOI
10.1016/j.meatsci.2010.11.006

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