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About this Agricultural and Biological Sciences article
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture by Casaburi, Annalisa; Di Martino, Veronica; Ferranti, Pasquale; Picariello, Luca; Villani, Francesco is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Casaburi, Annalisa; Di Martino, Veronica; Ferranti, Pasquale; Picariello, Luca; Villani, Francesco
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0956-7135)
- Published
- 2016
- Field
- Agricultural and Biological Sciences (Life Sciences)