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.
Lua i Stíl Chicago (17ú heag.)Verluyten Jurgen, Messens Winy, Vuyst Luc De, agus 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.
Lua MLA (9ú heag.)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.