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.
Revue:
International Journal of Food Microbiology

ISSN: 1879-3460 0168-1605

Année de publication: 2016

Volumen: 235

Pages: 53-59

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2016.06.019 GOOGLE SCHOLAR