LAB contribution to food safety

14-03-2004 | | |

The use of lactic acid bacteria (LAB) in a more traditional role as food preservatives, could have significant value in reducing the transmission of enteropathogens.

 

 

This article can also be found in Pig Progress Volume 20 number 2. To view the article online simply click on the link below.

Progress Volume 23 No-6 2007
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