Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture
- 8 September 1998
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 43 (3), 231-235
- https://doi.org/10.1016/s0168-1605(98)00115-9