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Food Control, Vol. 6, Iss. 3, 1995-01 ,pp. : 147-154

Elsevier

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Determination of free fatty acids produced in filled-milk emulsions as a result of the lipolytic activity of lactic acid bacteria

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Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57

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Autolytic properties and aminopeptidase activities of lactic acid bacteria

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Fermentation of salmon fillets with a variety of lactic acid bacteria

By Morzel M.   Fitzgerald G.F.   Arendt E.K.  

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