Effects of lactic acid bacteria (LAB) on the survival and growth of some food-borne pathogens in fermenting wakalim, a traditional Ethiopian fermented beef sausage

Author： Bacha Ketema  

Publisher： Inderscience Publishers

ISSN： 1479-3911

Source： International Journal of Food Safety, Nutrition and Public Health, Vol.4, Iss.2-3, 2011-12, pp. : 140-151

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