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
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- Material Type
- 記事
- Publication Date
- 2005-04
- Publication Date (W3CDTF)
- 2005-04
- Periodical title
- World Journal of Microbiology and Biotechnology
- No. or year of volume/issue
- 21 3
- Volume
- 21
- Issue
- 3
- Pages
- 351-358