Source: Food Microbiology. Unidade: FCF
Subjects: LISTERIA, LACTOBACILLUS, SALAME
ABNT
BARBOSA, Matheus de Souza et al. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, v. 46, p. 254-262, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2014.08.004. Acesso em: 21 out. 2024.APA
Barbosa, M. de S., Todorov, S. D., Ivanova, I., Chobert, J. -M., Haertle, T., & Franco, B. D. G. de M. (2015). Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, 46, 254-262. doi:10.1016/j.fm.2014.08.004NLM
Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004Vancouver
Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004