Synergistic effect of pediocin PA-1 from Pediococcus pentosaceus TISTR 536 and lactic acid on Salmonella anatum and S. ratchaburi in simulated Nham (fermented meat sausage) model broth
A. Swetwiwathana, A. Jindaprasert and K. Pilasombut
International Congress of Meat Science and Technology