Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages (Q73738868)
scientific article published on 01 April 2000
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Current Data About Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
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(P1932) Enterococcus faecium
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(P1476) "Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages" (language: en)
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(P2093) M G Artigas
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J M Monfort
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M Hugas
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other details
description scientific article published on 01 April 2000

External Links
(P356) 10.1046/J.1365-2672.2000.01012.X
(P698) 10792528