Article Versions Notes

Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products. Microorganisms. 2022; 10(10):2058. https://doi.org/10.3390/microorganisms10102058

Bhattacharya, Dipanwita, Pramod Kumar Nanda, Mirian Pateiro, José M. Lorenzo, Pubali Dhar, and Arun K. Das. 2022. "Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products" Microorganisms 10, no. 10: 2058. https://doi.org/10.3390/microorganisms10102058

Bhattacharya, D., Nanda, P. K., Pateiro, M., Lorenzo, J. M., Dhar, P., & Das, A. K. (2022). Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products. Microorganisms, 10(10), 2058. https://doi.org/10.3390/microorganisms10102058