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Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food

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dc.contributor.authorKıvanç, Merih
dc.contributor.orcid0000-0002-8647-3428
dc.date.accessioned2025-11-13T11:16:10Z
dc.date.issued1990-01-01
dc.identifier.doihttps://doi.org/10.1002/food.19900340318
dc.identifier.endpage277
dc.identifier.issn0027-769X
dc.identifier.issue3
dc.identifier.openalexW2005489754
dc.identifier.startpage273
dc.identifier.urihttps://hdl.handle.net/11421/6243
dc.identifier.urihttps://doi.org/10.1002/food.19900340318
dc.identifier.volume34
dc.language.isoen
dc.relation.ispartofFood / Nahrung
dc.rightsrestrictedAccess
dc.subjectFood spoilage
dc.subjectAntimicrobial
dc.subjectBacteria
dc.subjectMicroorganism
dc.subjectLactic acid
dc.subjectMicrobiology
dc.subjectFood science
dc.subjectBiology
dc.subjectLactobacillus casei
dc.subjectAntibiosis
dc.subjectChemistry
dc.subject.sdg2
dc.titleAntagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

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