Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

1. Barcenilla, C.
2. Puente, A.
3. Cobo-Díaz, J.F.
4. Alexa, E.-A.
5. Garcia-Gutierrez, E.
6. O'Connor, P.M.
7. Cotter, P.D.
8. González-Raurich, M.
9. López, M.
10. Prieto, M.
11. Álvarez-Ordóñez, A.

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DOI: 10.1016/J.IJFOODMICRO.2023.110341 GOOGLE SCHOLAR lock_openOpen Access editor

Datenquelle: Scopus