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Characteristics of the bacteriocin produced by Lactococcus lactis subsp. cremoris CTC 204 and the effect of this compound on the mesophilic bacteria associated with raw beef

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Bibliographic Information

Published: 2005-04

Rights Information

http://www.springer.com/tdm

DOI

10.1007/s11274-004-2610-9

Publisher: Springer Science and Business Media LLC

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Journal

World Journal of Microbiology and Biotechnology

World Journal of Microbiology and Biotechnology 21 (3), 351-358, 2005-04

Springer Science and Business Media LLC

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Details 詳細情報について

CRID

1360016867285902336
DOI

10.1007/s11274-004-2610-9
ISSN

15730972

09593993
Web Site

http://link.springer.com/content/pdf/10.1007/s11274-004-2610-9.pdf

http://link.springer.com/article/10.1007/s11274-004-2610-9/fulltext.html

http://link.springer.com/content/pdf/10.1007/s11274-004-2610-9
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