| 000 | 01516 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250515033541.0 | ||
| 264 | 0 | _c20061205 | |
| 008 | 200612s 0 0 eng d | ||
| 022 | _a0168-1605 | ||
| 024 | 7 |
_a10.1016/j.ijfoodmicro.2006.06.010 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aNakimbugwe, Dorothy | |
| 245 | 0 | 0 |
_aInactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure. _h[electronic resource] |
| 260 |
_bInternational journal of food microbiology _cOct 2006 |
||
| 300 |
_a19-25 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAnti-Infective Agents _xpharmacology |
| 650 | 0 | 4 |
_aBeverages _xmicrobiology |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 | _aEgg White |
| 650 | 0 | 4 | _aFood Contamination |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 |
_aGram-Negative Bacteria _xgrowth & development |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aHydrostatic Pressure |
| 650 | 0 | 4 |
_aMilk _xmicrobiology |
| 650 | 0 | 4 |
_aMuramidase _xpharmacology |
| 650 | 0 | 4 | _aMusa |
| 700 | 1 | _aMasschalck, Barbara | |
| 700 | 1 | _aAnim, Grace | |
| 700 | 1 | _aMichiels, Chris W | |
| 773 | 0 |
_tInternational journal of food microbiology _gvol. 112 _gno. 1 _gp. 19-25 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.ijfoodmicro.2006.06.010 _zAvailable from publisher's website |
| 999 |
_c16434284 _d16434284 |
||