Porto Portugal
Papers:
P3-18 Studies of the Effect of Two Bacteriocinogenic Starter Cultures on Growth of Listeria innocua and Sensory Properties of a Traditional Cured/smoked Sausage-like Product
Papers:
P3-18 Studies of the Effect of Two Bacteriocinogenic Starter Cultures on Growth of Listeria innocua and Sensory Properties of a Traditional Cured/smoked Sausage-like Product