PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE

No abstract is available for this paper.

• Publication year

  2015

• Venue

  The Journal of Microbiology, Biotechnology and Food Sciences

• Publication date

  2015-04-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.15414/jmbfs.2015.4.5.448-451
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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