Influence of technological ingredients on the inhibition of Listeria monocytogenes by a bacteriocinogenic starter culture in dry fermented sausages

Influence of technological ingredients on the inhibition of Listeria monocytogenes by a bacteriocinogenic starter culture in dry fermented sausages
M. Hugas, M. Garriga, M. Pascual, T. Aymerich and J.M. Monfort