Effect of pediocin PA-1, pH and nitrite on Salmonella anatum and S. ratchaburi in simulated Nham (traditional Thai fermented meat sausage) model broth

Effect of pediocin PA-1, pH and nitrite on Salmonella anatum and S. ratchaburi in simulated Nham (traditional Thai fermented meat sausage) model broth
S. Veerawatanayotin, A. Jindaprasert, K. Pilasombut, J. Sethakul, and A. Swetwiwathana