NISIN SENSITIVITY OF LACTIC-ACID BACTERIA ISOLATED FROM CURED AND FERMENTED MEAT-PRODUCTS

被引：14

作者：

COLLINSTHOMPSON, DL ^{[1
]}

CALDERON, C ^{[1
]}

USBORNE, WR ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.4315/0362-028X-48.8.668

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：668 / 670

页数：3

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[3]

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DODDS, KL ;

COLLINSTHOMPSON, DL .

[7]

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[8]

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[10]

KOOY JS, 1952, NETH MILK DAIRY J, V6, P223