Kang, D H <br/><br/>
Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentation.  [electronic resource] 

 -  Journal of food protection  Nov 2000 
 - 1492-5 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-63.11.1492  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antibiosis<br/>Colony Count, Microbial<br/>Culture Media<br/>Escherichia coli O157--drug effects<br/>Fermentation<br/>Listeria monocytogenes--drug effects<br/>Manganese Compounds--pharmacology<br/>Meat Products--microbiology<br/>Pediococcus--physiology<br/>Staphylococcus aureus--drug effects<br/>Sulfates--pharmacology