Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
- 5 June 2002
- journal article
- research article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 81 (1), 41-52
- https://doi.org/10.1016/s0168-1605(02)00168-x
Abstract
No abstract availableKeywords
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