Growth Inhibition of Selected Microorganisms by an Association of Dairy Starter Cultures and Probiotics
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference26 articles.
1. AdamsM.R. MossM.O. 2000. Food microbiology. Royal Society of Chemistry Publ., Cambridge, UK.
2. COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS
3. Campbell-PlattG. 1987. Fermented foods of the world. Butterworth, London, UK.
4. Effect of the Implementation of HACCP on the Microbiological Quality of Meals at a University Restaurant
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