Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages
- 10 June 2000
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 57 (1-2), 33-42
- https://doi.org/10.1016/s0168-1605(00)00228-2
Abstract
No abstract availableKeywords
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