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.
Citação norma ChicagoBuyong, 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.
Citação norma MLABuyong, 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.