De Martinis, Elaine Cristina Pereira; Alves, V. F.; Franco, Bernadette Dora Gombossy de Melo 
Source: Food Reviews International. Unidades: FCFRP, FCF
Assunto: CIÊNCIA DE ALIMENTOS
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DE MARTINIS, Elaine Cristina Pereira e ALVES, V. F. e FRANCO, Bernadette Dora Gombossy de Melo. Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International, v. 18, n. 2-3, p. 191-208, 2002Tradução . . Acesso em: 04 jun. 2024.APA
De Martinis, E. C. P., Alves, V. F., & Franco, B. D. G. de M. (2002). Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International, 18( 2-3), 191-208.NLM
De Martinis ECP, Alves VF, Franco BDG de M. Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International. 2002 ; 18( 2-3): 191-208.[citado 2024 jun. 04 ]Vancouver
De Martinis ECP, Alves VF, Franco BDG de M. Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International. 2002 ; 18( 2-3): 191-208.[citado 2024 jun. 04 ]
