The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus curvatus LTH 1174 under anaerobic conditions /

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  por: Phillips, C. J. C.
• Dry-cured meat products
  por: Toldrá, Fidel
  Publicado: (2002)