Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products
Authors:
- Onanong PringsulakaOPOnanong Pringsulaka
- Narumon ThongngamNTNarumon Thongngam
- Nuttika SuwannasaiNSNuttika Suwannasai
- Wisrutta AtthakorWAWisrutta Atthakor
- Kajeenart PothivejkulKPKajeenart Pothivejkul
- Achariya RangsirujiARAchariya Rangsiruji
- 1 February 2012
- journal article
- Published by Elsevier in Food Control
- Vol. 23 (2) , 547-551
Abstract
No abstract availableKeywords
Funding Information
- Srinakharinwirot University
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