Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure. [electronic resource]
Producer: 20061205Description: 19-25 p. digitalISSN:- 0168-1605
- Animals
- Anti-Infective Agents -- pharmacology
- Beverages -- microbiology
- Consumer Product Safety
- Egg White
- Food Contamination
- Food Microbiology
- Food Preservation -- methods
- Gram-Negative Bacteria -- growth & development
- Humans
- Hydrogen-Ion Concentration
- Hydrostatic Pressure
- Milk -- microbiology
- Muramidase -- pharmacology
- Musa
No physical items for this record
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
There are no comments on this title.
Log in to your account to post a comment.