Effects of Food Additives on Susceptibility of Gram...

Food Science and Technology Research 2009 Vol. 15; Iss. 2

Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage

DORJ, Serjmyadag, SHIMADA, Kenichiro, SEKIKAWA, Mitsuo
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Volume:
15
Year:
2009
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.15.185
File:
PDF, 751 KB
english, 2009
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