Coffey A, Schwarz G, Ryan M, Ross RP, Hill C and Arendt EK*.;

1998

“Lactic acid bacteria, Which strains? For which products?” Edited by Adria Normandie

An application in Salami manufacture for a cheddar cheese strain of Lactococcus lactis producing the broad spectrum bacteriocin lacticin 3147.

Published

0

*

503

504

*

*