Source: Brazilian Archives of Biology and Technology. Unidade: FCF
Subjects: MICROBIOLOGIA DE ALIMENTOS, LACTOBACILLUS, SARDINHA (MICROBIOLOGIA), ALIMENTOS FERMENTADOS
ABNT
SANTO, Milton Luiz Pinho Espírito et al. Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis. Brazilian Archives of Biology and Technology, v. 46, n. 4, p. 553-561, 2003Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132003000400009. Acesso em: 03 maio 2024.APA
Santo, M. L. P. E., Beirão, L. H., Sant'anna, E. S., Dalcin, E. B., & Franco, B. D. G. de M. (2003). Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis. Brazilian Archives of Biology and Technology, 46( 4), 553-561. doi:10.1590/s1516-89132003000400009NLM
Santo MLPE, Beirão LH, Sant'anna ES, Dalcin EB, Franco BDG de M. Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis [Internet]. Brazilian Archives of Biology and Technology. 2003 ; 46( 4): 553-561.[citado 2024 maio 03 ] Available from: https://doi.org/10.1590/s1516-89132003000400009Vancouver
Santo MLPE, Beirão LH, Sant'anna ES, Dalcin EB, Franco BDG de M. Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis [Internet]. Brazilian Archives of Biology and Technology. 2003 ; 46( 4): 553-561.[citado 2024 maio 03 ] Available from: https://doi.org/10.1590/s1516-89132003000400009