Partial Characterization of Bacteriocins Produced by Three Strains of Lactobacillus Sakei, Isolated from Salpicao, a Fermented Meat Product from North-West of Portugal

AuthID
 P-002-0DN
4
Author(s)
Gombossy de Melo Franco, BDGD
·
Holzapfel, WH
Document Type
Article
Year published
2013
Published
in FOOD CONTROL, ISSN: 0956-7135
Volume: 30, Issue: 1, Pages: 111-121 (11)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84866681216
Wos: WOS:000311175500019
Source Identifiers
ISSN: 0956-7135
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