Effect of chitosan, fresh garlic and pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) on Staphylococcus aureus in Nham (Thai fermented meat) model broth

Effect of chitosan, fresh garlic and pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) on Staphylococcus aureus in Nham (Thai fermented meat) model broth
A Swetwiwathana; A Jindaprasert; K Pilasombut;