Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
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| Description | scientific article published on 01 April 2000 |
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author: Margarita Garriga Teresa Aymerich |
| Publication date | April 1, 2000 |
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