BIOPRESERVATION
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Publisher
Elsevier
Reference15 articles.
1. Decontamination technologies for meat products;Aymerich;Meat Science,2008
2. Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem;Cocolin;Meat Science,2011
3. Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications;De Vuyst,1994
4. Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria;Galvez;Critical Reviews in Biotechnology,2008
5. Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 degrees C;Gill;International Journal of Food Microbiology,2003
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