The use of the bacteriocin, nisin, as a preservative in ricotta‐type cheeses to control the food‐borne pathogen Listeria monocytogenes
Author:
Affiliation:
1. Technical Services and Research Department, Aplin & Barrett Ltd, Beaminster, Dorset, UK
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1472-765X.1997.00145.x
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