Bacteriocins from lactic acid bacteria and their applications in meat and meat products

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dc.contributor.authorWeerapong Woraprayote
dc.contributor.authorYuwares Malila
dc.contributor.authorSupaluk Sorapukdee
dc.contributor.authorAdisorn Swetwiwathana
dc.contributor.authorSoottawat Benjakul
dc.contributor.authorWonnop Visessanguan
dc.date.accessioned2025-07-21T05:56:55Z
dc.date.issued2016-04-13
dc.identifier.doi10.1016/j.meatsci.2016.04.004
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/5724
dc.subjectStarter
dc.subjectFood Preservatives
dc.subjectFood microbiology
dc.subjectMeat packing industry
dc.subjectFood Preservation
dc.subject.classificationProbiotics and Fermented Foods
dc.titleBacteriocins from lactic acid bacteria and their applications in meat and meat products
dc.typeReview

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