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 proceedingChapterpeer-review

Original languageEnglish
Title of host publicationFood Microbiology and Food Safety into the Next Millennium
Place of PublicationWageningen, The Netherlands
PublisherPonsen & Looijen
Publication statusPublished - 1999

Bibliographical note

Tuytelaars, A.C.J, Samson, R.A., Rombouts, F.M. & Notermans, S. (Eds.). Food Microbiology and Food Safety into the Next Millennium. Chapter 9 - Fermentation. Ponsen & Looyen, Wageningen, pp. 647-652

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