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Partial characterization of a class IIa pediocin produced by Pediococcus parvulus 133 strain isolated from meat (Mexican “chorizo”)
R. Schneider, F.J. Fernández, M.B. Aguilar, I. Guerrero-Legarreta, A. Alpuche-Solís, E. Ponce-AlquiciraVolume:
17
Year:
2006
Language:
english
DOI:
10.1016/j.foodcont.2005.06.010
File:
PDF, 321 KB
english, 2006