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About this Agricultural and Biological Sciences article
Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y by Nevijo Zdolec; Mirza Hadžiosmanović; Lidija Kozačinski; Željka Cvrtila; Ivana Filipović; Mario Škrivanko; Kristina Leskovar 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
- Nevijo Zdolec; Mirza Hadžiosmanović; Lidija Kozačinski; Željka Cvrtila; Ivana Filipović; Mario Škrivanko; Kristina Leskovar
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2008
- Field
- Agricultural and Biological Sciences (Life Sciences)