Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y.
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| Description | scientific article published on 5 February 2008 |
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author: Nevijo Zdolec Lidija Kozačinski |
| Publication date | February 5, 2008 |
| Language | English |
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