The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation (Q24550542)
scientific article
Language:
(P31) (Q13442814)
(P50) (Q52351572)
(P304) 5350-5356
(P407) (Q1860)
(P433) 12
(P478) 65
(P577) Wednesday, December 1, 1999
(P921) (Q3825347)
(P1433) (Q4781593)
(P1476) "The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation" (language: en)
(P2093) de Vuyst L
(P2860) (Q24550574)
(Q24519527)
(Q33984129)
(Q40855959)
(Q39565331)
(Q35192963)
(Q40503208)
(Q36068071)
(Q52292008)
(Q52428050)
(Q45195262)
(Q69666478)
(Q68144135)
other details
description scientific article

External Links