Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon-Reference-Cited by-同舟云学术

Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon

Published:2016-09 Issue: Volume:58 Page:16-22
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Comi Giuseppe,Andyanto Debbie,Manzano Marisa,Iacumin Lucilla

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference34 articles.

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