Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages
Frédéric Ravyts(Vrije Universiteit Brussel), Frédéric Leroy(Vrije Universiteit Brussel), G. Parolari(Experimental Station for the Food Preserving Industry), Maria Angela Frustoli(Experimental Station for the Food Preserving Industry), Luc De Vuyst(Vrije Universiteit Brussel), S. Barbuti, G. Saccani(Experimental Station for the Food Preserving Industry)
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