Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health. [electronic resource]
Producer: 20160419Description: 101-5 p. digitalISSN:- 1873-4138
- Animals
- Antibiosis
- Bacteriocins -- metabolism
- Consumer Product Safety
- Enterobacteriaceae -- drug effects
- Fermentation
- Food Microbiology
- Food Preservation
- Humans
- Lactic Acid
- Lactobacillus -- metabolism
- Meat -- microbiology
- Meat Products -- microbiology
- Probiotics
- Staphylococcus aureus -- drug effects
- Thailand
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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