Potential of Lactobacillus casei, Culture Permeate, and Lactic Acid To Control Microorganisms in Ready-To-Use Vegetables

Author: Torriani Sandra   Orsi Carla   Vescovo Marisa  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.60, Iss.12, 1997-12, pp. : 1564-1567

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content