Leroy, F., & de Vuyst, L. (1999). The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation. American Society for Microbiology.
Citação norma ChicagoLeroy, Frédéric, and Luc de Vuyst. The Presence of Salt and a Curing Agent Reduces Bacteriocin Production By Lactobacillus Sakei CTC 494, a Potential Starter Culture for Sausage Fermentation. American Society for Microbiology, 1999.
MLA CitationLeroy, Frédéric, and Luc de Vuyst. The Presence of Salt and a Curing Agent Reduces Bacteriocin Production By Lactobacillus Sakei CTC 494, a Potential Starter Culture for Sausage Fermentation. American Society for Microbiology, 1999.
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