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Volumn 21, Issue 3, 2005, Pages 351-358

Characteristics of the bacteriocin produced by Lactococcus lactis subsp. cremoris CTC 204 and the effect of this compound on the mesophilic bacteria associated with raw beef

Author keywords

Bacteriocin; Characterization; Lactic acid bacteria; Lactococcus lactis subsp. cremoris; Meat; Mesophilic bacteria; Preservation

Indexed keywords

AUTOCLAVES; ENZYME INHIBITION; ENZYMES; MEATS; MICROORGANISMS; PH EFFECTS;

EID: 23744481036     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-004-2610-9     Document Type: Article
Times cited : (19)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.