Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations
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Title
Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations
Authors
Keywords
Lactic acid bacteria, Bacteriocins, Meat, Preservation, Spoilage
Journal
Probiotics and Antimicrobial Proteins
Volume 9, Issue 4, Pages 444-458
Publisher
Springer Nature
Online
2017-09-18
DOI
10.1007/s12602-017-9330-6
References
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