Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
Winy Messens(Ghent University), Luc De Vuyst(Vrije Universiteit Brussel), Frédéric Leroy(Vrije Universiteit Brussel), Jurgen Verluyten(Vrije Universiteit Brussel)
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