Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce
- 30 September 2010
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 143 (1-2), 9-16
- https://doi.org/10.1016/j.ijfoodmicro.2010.07.014