Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /

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Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Buyong, Nurliza.
Άλλοι συγγραφείς:	Kok, Jan., Luchansky, John B.
Μορφή:	Άρθρο
Γλώσσα:	English
Θέματα:	Antimicrobial agents Bacteriocin Cheddar Lactococcus lactis Listeria monocytogenes Recombinant microorganism Viability
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt


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245	#	#	\|a Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese / \|c Nurliza Buyong, Jan Kok, John B. Luchansky.
653	#	#	\|a Antimicrobial agents
653	#	#	\|a Bacteriocin
653	#	#	\|a Cheddar
653	#	#	\|a Lactococcus lactis
653	#	#	\|a Listeria monocytogenes
653	#	#	\|a Recombinant microorganism
653	#	#	\|a Viability
700	#	#	\|a Kok, Jan.
700	#	#	\|a Luchansky, John B.
773	#	#	\|t Applied and Environmental Microbiology \|g Vol. 64, no. 12 (December 1998), p. 4842-4845
920	#	#	\|a Phòng Tạp chí -- Trung tâm Thông tin - Thư viện Trường Đại học Đà Lạt
994	#	#	\|a DLU
900	#	#	\|a True
911	#	#	\|a Trương Bảo Trâm Anh
925	#	#	\|a G
926	#	#	\|a A
927	#	#	\|a BB
980	#	#	\|a Thư viện Trường Đại học Đà Lạt

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