Application of lysozyme and nisin to control bacterial growth on cured meat products
Chemical preservatives are increasingly unacceptable to consumers, while demand is increasing for minimally processed and convenient food products. Response to this situation requires the development of novel preservation strategies. Potential alternatives to traditional chemical preservatives are...
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| Format: | Others |
| Language: | en en_US |
| Published: |
2007
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| Online Access: | http://hdl.handle.net/1993/2225 |
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