Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin producer Lactobacillus sakei CTC 494.

Frederic Leroy; Luc De Vuyst

Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin producer Lactobacillus sakei CTC 494.

Research output: Contribution to journal › Editorial

Original language	English
Journal	Unknown Journal
Publication status	Published - 2003

Bibliographical note

International Journal of Food Microbiology.

Access to Document

http://imol.vub.ac.be//IMDO/IMDO.html

Cite this

@article{f92e0afe44c044128856618ef313f151,

title = "Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin producer Lactobacillus sakei CTC 494.",

author = "Frederic Leroy and {De Vuyst}, Luc",

note = "International Journal of Food Microbiology.",

year = "2003",

language = "English",

journal = "Unknown Journal",

}