Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

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dc.contributor.authorAdisorn Swetwiwathana
dc.contributor.authorWonnop Visessanguan
dc.date.accessioned2025-07-21T05:56:02Z
dc.date.issued2015-06-16
dc.identifier.doi10.1016/j.meatsci.2015.05.030
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/5223
dc.subjectLactobacillus sakei
dc.subjectBiopreservation
dc.subjectFermented Milk Products
dc.subject.classificationProbiotics and Fermented Foods
dc.titlePotential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health
dc.typeArticle

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