THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS
There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food prese...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
2000-03-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089924 |