The competitive advantage of Lactobacillus curvatus LTH 1174 in sausage fermentations is caused by formation of curvacin A
- Publication Type
- Journal contribution
- Authors
- Vogel, R. F., S. Pohle, P. S. Tichaczek, and W. P. Hammes
- Year of publication
- 1993
- Published in
- System. Appl. Microbiol.
- Band/Volume
- nnb/16
- Page (from - to)
- 457-462