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Synergistic effect of high pressure processing and Lactobacillus casei antimicrobial activity against pressure

Hyun-Jung Chung1, Ahmed E Yousef

  • 1Department of Food and Nutrition, Inha University, Incheon, Republic of Korea. hjchung@inha.ac.kr

New Biotechnology
|May 11, 2010
PubMed

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