Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese-Reference-Cited by-同舟云学术

Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese

Published:2016-12 Issue: Volume:60 Page:29-38
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ferrari Iris da Silva^ORCID,de Souza Jane Viana,Ramos Cintia Lacerda,da Costa Mateus Matiuzzi,Schwan Rosane Freitas,Dias Francesca Silva^ORCID

Funder

FACEPE

CAPES

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference80 articles.

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