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	1.	Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads. [electronic resource] by Bonestroo, M H Kusters, B J de Wit, J C Rombouts, F M Producer: 19921215 In: International journal of food microbiology vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Inhibition of the growth of yeasts in fermented salads. [electronic resource] by Bonestroo, M H de Wit, J C Kusters, B J Rombouts, F M Producer: 19930511 In: International journal of food microbiology vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Modelling growth rates of Listeria innocua as a function of lactate concentration. [electronic resource] by Houtsma, P C Kusters, B J de Wit, J C Rombouts, F M Zwietering, M H Producer: 19950511 In: International journal of food microbiology vol. 24 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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