Buyong, N., Kok, J., & Luchansky, J. B. (1998). Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, To Control Listeria monocytogenes in Cheddar Cheese. American Society for Microbiology.
Chicago Style CitationBuyong, Nurliza, Jan Kok, and John B. Luchansky. Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus Lactis Subsp. Lactis MM217, To Control Listeria Monocytogenes in Cheddar Cheese. American Society for Microbiology, 1998.
MLA CitationBuyong, Nurliza, Jan Kok, and John B. Luchansky. Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus Lactis Subsp. Lactis MM217, To Control Listeria Monocytogenes in Cheddar Cheese. American Society for Microbiology, 1998.