Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.763765
Reference95 articles.
1. Interactions of the bacteriocins sakacin P and nisin with food constituents
2. Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula
3. Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat
4. Destruction of Listeria monocytogenes in Sturgeon (Acipenser transmontanus) Caviar by a Combination of Nisin with Chemical Antimicrobials or Moderate Heat
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