Corrigendum to 'Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses' Food Microbiol. 73 288-297

Food Microbiol. 2018 Dec:76:572-574. doi: 10.1016/j.fm.2018.03.005. Epub 2018 Mar 19.

¹ Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
² CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal.
³ Department of Food Science, School of Environmental and Biological Sciences, Rutgers e The State University of New Jersey, New Brunswick, NJ, USA.
⁴ Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: and@unicamp.br.

No abstract available

Publication types