Potential of  bacteriocins  from  lab  to  improve  microbial  quality  of  dry-cured  and  fermented  meat products [pdf]

full text is not available in portal

Category:: Magazine publication
Type:: Magazine publication
Published in:: ACTA Scientiarum Polonorum Technologia Alimentaria no. 16, edition 2, pages 119 - 126,
ISSN: 1644-0730
ISSN:: 16440730
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.17306/j.afs.2017.0466
Verified by:: No verification

seen 52 times

Search