Synergistic activity of bacteriocin-producing lactic acid bacteria as starter culture and fresh garlic against Salmonella typhimurium in Nham model broth, Thai fermented meat product

Synergistic activity of bacteriocin-producing lactic acid bacteria as starter culture and fresh garlic against Salmonella typhimurium in Nham model broth, Thai fermented meat product
K. Pilasombut, A. Swetwiwathana, N. Ngamyeesoon, R. Sitthigripong, and J. Sethakul