Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin

  1. Garde, S.
  2. Gómez-Torres, N.
  3. Hernández, M.
  4. Ávila, M.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2014

Alea: 44

Orrialdeak: 22-25

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2014.03.034 GOOGLE SCHOLAR
Datuen iturria: Scopus