Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

1. Di Gioia, D.
2. Mazzola, G.
3. Nikodinoska, I.
4. Aloisio, I.
5. Langerholc, T.
6. Rossi, M.
7. Raimondi, S.
8. Melero, B.
9. Rovira, J.