"Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat"
written by Soma Barman, Ranjan Ghosh, Narayan C. Mandal,
published by Food and Nutrition Sciences, Vol.5 No.22, 2014
has been cited by the following article(s):
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