Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry Sausage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb04996.x/fullpdf
Reference14 articles.
1. A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI
2. Inhibition of Clostridium botulinum by Spice Extracts and Aliphatic Alcohols
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