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Meat Science|November 9, 2011
Starters in the processing of meat productsW P Hammes, H J Knauf
Applied and Environmental Microbiology|March 1, 1992
Cloning, sequence, and phenotypic expression of katA, which encodes the catalase of Lactobacillus sake LTH677H J Knauf, R F Vogel, W P Hammes
Meat Science|November 9, 2011
New developments in meat starter culturesW P Hammes, C Hertel
Antimicrobial Agents and Chemotherapy|December 1, 1974
On the mechanism of action of vancomycin: inhibition of peptidoglycan synthesis in Gaffkya homariW P Hammes, F C Neuhaus
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1994
The potential of lactic acid bacteria for the production of safe and wholesome foodW P Hammes, P S Tichaczek
International Journal of Food Sciences and Nutrition|January 11, 2000
Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilliR G Leuschner, W P Hammes
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