Bacteriocin-producing lactobacillus sake i c2 as starter culture infermented sausages

Food Control

Volumn 35, Issue 1, 2014, Pages 1-6

  Gao, Yurong ^a   Li, Dapeng ^a   Liu, Xiaoyan ^a  

^a Bayi Agricultural University   (China)

Author keywords

Fermented sausages; Lactobacillus sakei C2; Practical application; Starter culture

Indexed keywords

EID: 84880427412     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.06.055     Document Type: Article

References (32)

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