Verluyten Jurgen, Messens Winy, Vuyst Luc De, & American Society for Microbiology. The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions.
Style de citation Chicago (17e éd.)Verluyten Jurgen, Messens Winy, Vuyst Luc De, et American Society for Microbiology. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-producing Meat Starter Culture Lactobacillus 1174 Under Anaerobic Conditions.
Style de citation MLA (9e éd.)Verluyten Jurgen, et al. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-producing Meat Starter Culture Lactobacillus 1174 Under Anaerobic Conditions.