Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.

Citation

Kostrzynska, M. et Bachand, A. (2006). « Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. », Canadian Journal of Microbiology, 52(11), p. 1017-1026.

Date de publication

2006-12-31