Cite
HARVARD Citation
de Souza Barbosa, M. et al. (n.d.). Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food microbiology. pp. 254-262. [Online].
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de Souza Barbosa, M. et al. (n.d.). Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food microbiology. pp. 254-262. [Online].