The University of Liège wishes to use cookies or trackers to store and access your personal data, to perform audience measurement. Some cookies are necessary for the website to function. Cookie policy.
Statistics of Lyophilized Preparations Of Bacteriocinogenic Lactobacillus Curvatus And Lactococcus Lactis Subsp Lactis As Potential Protective Adjuncts To Control Listeria Monocytogenes In Dry-Fermented Sausages
