Verluyten, J., Messens, W., & De Vuyst, L. (2003). The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions. American Society for Microbiology.
Chicago-stil citatVerluyten, Jurgen, Winy Messens, och Luc De Vuyst. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus Curvatus LTH 1174 Under Anaerobic Conditions. American Society for Microbiology, 2003.
MLA-referensVerluyten, Jurgen, Winy Messens, och Luc De Vuyst. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus Curvatus LTH 1174 Under Anaerobic Conditions. American Society for Microbiology, 2003.