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APA Citation
Comi, G., Andyanto, D., Manzano, M., & Iacumin, L. (n.d.). lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon. Food microbiology, 58, 16–22. http://access.bl.uk/ark:/81055/vdc_100032398986.0x000038