INHIBITION OF PSYCHROTROPHIC BACTERIA BY LACTOBACILLI AND PEDIOCOCCI IN NONFERMENTED REFRIGERATED FOODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb02229.x/fullpdf
Reference16 articles.
1. Hydrogen Peroxide Formation by Lactobacilli and Its Effect on Staphylococcus aureus
2. INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: STREPTOCOCCUS DIACETILACTIS VERSUS FOOD PATHOGENS1,2
3. Enzymatic Determination of Residual Hydrogen Peroxide in Milk
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