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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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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Podrobná bibliografie
Hlavní autor:	Buyong, Nurliza.
Další autoři:	Kok, Jan., Luchansky, John B.
Médium:	Článek
Jazyk:	English
Témata:	Antimicrobial agents Bacteriocin Cheddar Lactococcus lactis Listeria monocytogenes Recombinant microorganism Viability
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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

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