TY  - SER
AU  - Oliva-Neto,P.de
AU  - Yokoya,F.

TI  - Susceptibility of Saccharomyces cerevisiae and lactic acid bacteria from the alcohol industry to several antimicrobial compounds
KW  - MICROORGANISMO
KW  - BACTERIA
KW  - MICROBIOLOGIA DE ALIMENTO
KW  - FERMENTACAO LATICA
KW  - INDUSTRIA ALIMENTICIA
UR  - http://www.scielo.br/pdf/bjm/v32n1/5023.pdf
ER  -