Artículos de revistas
Bacteriocin effect of lactic acid bacteria isolated from high pressure treated turkey ham against Salmonella enteritidis.
Fecha
2012Registro en:
In: INTERNATIONAL CIGR WORKSHOP ON FOOD SAFETY, 2., 2012, Valencia. Technologies and innovations applied to food safety: proceedings book. Valencia: SICURA/CIGR, 2012.
Autor
MATHIAS, S. P.
ROSENTHAL, A.
GASPAR, A.