|Title of host publication||Food Microbiology and Food Safety into the Next Millennium|
|Place of Publication||Wageningen, The Netherlands|
|Publisher||Ponsen & Looijen|
|Publication status||Published - 1999|
Sausage isolates are favourable candidates for application as bacteriocin-producing starter cultures for sausage fermentation - a case study.
Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review