Publication | Closed Access
Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products
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Citations
19
References
2011
Year
ProbioticAntimicrobial SusceptibilityFood FermentationHealth SciencesLactic Acid BacteriaBacteriologyFish ProductsFood MicrobiologyMicrobiologyPublic HealthAntimicrobial ResistanceFood SafetyPartial Characterisation
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