Previous Article Next Article Table of Contents Journal of Applied Microbiology, Vol.116, No.3, 573-585, 2014 DOI10.1111/jam.12388 Export Citation Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese Ribeiro SC, Coelho MC, Todorov SD, Franco BDGM, Dapkevicius MLE, Silva CCG Please enable JavaScript to view the comments powered by Disqus.
