Bacteriocinogenic potential of lactic acid bacteria isolates from artisanal fermented meat products
Submitted by MARCOS LEANDRO TEIXEIRA DE OLIVEIRA (marcosteixeira@ufv.br) on 2018-11-12T16:59:37Z No. of bitstreams: 1 texto completo.pdf: 1349672 bytes, checksum: f372ec6057b9cd2f9a1df5d9bb5c6690 (MD5) === Made available in DSpace on 2018-11-12T16:59:37Z (GMT). No. of bitstreams: 1 texto completo...
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| Language: | English |
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Universidade Federal de Viçosa
2018
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| Online Access: | http://www.locus.ufv.br/handle/123456789/22527 |