Bacteriocin effect of lactic acid bacteria isolated from high pressure treated turkey ham against Salmonella enteritidis.

dc.contributorSIMONE PEREIRA MATHIAS, UFRRJ; AMAURI ROSENTHAL, CTAA; ARLENE GASPAR, UFRJ.
dc.creatorMATHIAS, S. P.
dc.creatorROSENTHAL, A.
dc.creatorGASPAR, A.
dc.date.accessioned2013-02-14T11:11:11Z
dc.date.available2013-02-14T11:11:11Z
dc.date.created2013-02-14T11:11:11Z
dc.date.issued2012
dc.identifierIn: INTERNATIONAL CIGR WORKSHOP ON FOOD SAFETY, 2., 2012, Valencia. Technologies and innovations applied to food safety: proceedings book. Valencia: SICURA/CIGR, 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/949224
dc.languageeng
dc.rightsopenAccess
dc.subjectAlta pressão hidrostática
dc.subjectPresunto de peru
dc.subjectBactérias produtoras de ácido láctico
dc.subjectBacteriocinas
dc.titleBacteriocin effect of lactic acid bacteria isolated from high pressure treated turkey ham against Salmonella enteritidis.
dc.typeArtículos de revistas


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