Application of the bacteriocinogenicLactobacillus sakeiCTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres

Author： Hugas M.   Pages F.   Garriga M.   Monfort J.M.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.15, Iss.6, 1998-12, pp. : 639-650

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