Natural antimicrobial systems and food preservation
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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Wallingford (United Kingdom) CAB International
1994
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| Subjects: | FOOD TECHNOLOGY, ANTIMICROBIALS, FOODS, PRESERVATION, BIOCHEMISTRY, LACTOFERRIN, LYSOZYME, AVIDIN, EGG WHITE, NISIN, BACTERIOCINS, INHIBITION, ANTIMICROBIAL PROPERTIES, PRESERVATIVES, TECHNOLOGIE ALIMENTAIRE, ANTIMICROBIEN, PRODUIT ALIMENTAIRE, TECNOLOGIA DE LOS ALIMENTOS, ANTIMICROBIANOS, ALIMENTOS, PRESERVACION, BIOCHIMIE, LACTOFERRINE, AVIDINE, BLANC D'OEUF, NISINE, BACTERIOCINE, PROPRIETE ANTIMICROBIENNE, AGENT DE CONSERVATION, BIOQUIMICA, LACTOFERRINAS, LISOZIMA, AVIDINA, CLARA DE HUEVO, NISINA, BACTERIOCINAS, INHIBICION, PROPIEDADES ANTIMICROBIANAS, PRESERVADORES, |
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