Open AccessPotential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]
Author(s) -
Paulina Kęska,
Joanna Stadnik,
Dorota Zielińska,
Danuta KołożynKrajewska
Publication year - 2017
Publication title -
acta scientiarum polonorum technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2017.0466
Subject(s) - bacteriocin , food science , fermentation , microbiology and biotechnology , chemistry , biology , antimicrobial
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